Vegan Cheese Sauce
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The Real Food Dietitians · by Jessica Beacom★ 5.0

Vegan Cheese Sauce

NUTRITION · PER SERVING45M COOK
CAL 7%·PRO 10%
CARBS 16G47% OF CAL
4G FIBER9G OTHER3G TOTAL SUGAR
FAT 7G44% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy plant-based cheese sauce made from cashews, potato, and carrot. Drizzle over vegetables, toss with pasta, or use as a dip.

condimentdairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • ¼ cup raw cashews
  • 1 cup boiling water
  • 1 small Yukon gold potato, peeled and cut into ¼-inch pieces (4 ounces)
  • 1 medium carrot, peeled and cut into ¼-inch pieces (about 2 ounces)
  • ½ cup + 1 tablespoon unsweetened, plain almond milk (or other non-dairy milk)
  • 1 tablespoon nutritional yeast
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon fine salt, plus more to taste
  • ¼ teaspoon Dijon mustard
  • Pinch of black pepper
  • 1 (12-ounce) bag Ocean Mist Farms Floret Medley (or other fresh steamed or steam-in-bag veggies)
  • Seasonings for veggies: Fresh lemon juice, salt, pepper, and/or spices of choice
PREP
15M
SODIUM
571MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.