VEGAN CHEESE SAUCE: Nut Free

February 23, 2016

image1I used to eat cheese like you wouldn’t believe – and for a lactose intolerant person this wasn’t good. When I gave up dairy products I assumed this meant no more ‘cheese.’ However over the last few years I’ve found some amazing ways around this – including cashew ‘cheese’ and parmesan style ‘cheese’ both in my recipe book – however I hadn’t found a way to make this without nuts whilst still tasting like actual cheese… so for my nutfree friends and those of you wanting a super tasty cheesy recipe without nuts (or dairy for that matter), this recipe has you sorted, and it’s made with a hefty dose of vegetables – so you can get the kids to eat this whilst dosing them up with healthy goodness. Oh and it is gluten free, paleo, and clean eating at its finest.

 

This recipe was sparked by seeing this recipe on Simple Vegan Blog, and after a few adjustments based on my own ingredients at hand I came up with this. And it is oh so delicious.

 

It works as a dip (I ate a good serve with carrots), on top of salads, on homemade pizzas, as a sauce for healthy veggie based lasagne or pasta (think healthier mac n cheese) or zucchini or carrot noodles, or by the spoonful (of which I am guilty) – pretty much anywhere you’d use cheese or a cheesy sauce.

 

Vegan Cheese Sauce

Serves 6

Prep time: Less than 5 minutes              Cooking Time: 20 minutes                 Total Time: 25 minutes

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Ingredients:

2 cups diced sweet potatoes (1 1/2 medium sweet potatoes)

1 cup diced carrots (1 1/2 medium carrots)

1/3 cup extra virgin olive oil

1/2 cup water

1 tsp sea salt

1 Tbsp. Apple Cider vinegar (or lemon juice – or omit completely)

1/2 cup of nutritional yeast

1/2 – 1 clove of garlic (peeled and chucked in whole for simplicities sake)

Good crack of pepper and a sprinkle of cayenne pepper (optional kick)

 

Optional Sneaky Superfood Extra – add in 4 Tbsp of Baobab powder (I prefer the taste of Adunas brand) to boost the health benefits (without altering the flavour), to increase the Vitamin C content, to increase your energy levels, and to help boost your immune system.

 

How to:
  1. Chop up the carrot and sweet potato and add to a pot with boiling water and cook over medium – high heat for 15-20 minutes or until soft.
  2. Then place all the ingredients in a blender and blend until smooth.

 

*Note: if you cannot find nutritional yeast you can substitute it for brewers yeast also (however most health food stores will stock it). You can also substitute the sweet potato for white potato however sweet potatoes have more nutrients and give a sweeter flavour – your choice!

 

Have you made it or plan to? Let me know below.

 

And if you want weekly support and inspiration, check this out. 
With Love and Light,

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