EASY VEGAN CHEESE SAUCE
Easy vegan cheese sauce, ready in 3 minutes! A super simple and nut-free plant-based recipe which requires only a handful of ingredients. This vegan queso is perfect for pizza, nachos, Mac and Cheese, burgers, pasta bake, toast, and more savory recipes. The sauce doesn't contain cashews!
Provided by Michaela Vais
Categories Side Dish
Time 3m
Number Of Ingredients 7
Steps:
- Put all ingredients into a saucepan and stir with a whisk. Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly.
- Let simmer on low to medium heat for about one minute until the sauce is stretchy.
- Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and many other savory dishes! Please read the recipe notes below.
Nutrition Facts : ServingSize 72 g, Calories 148 kcal, Carbohydrate 10.4 g, Protein 3.9 g, Fat 10.8 g, SaturatedFat 9.3 g, Fiber 2.2 g, Sugar 2.3 g
(ACTUALLY GOOD) VEGAN CHEESE SAUCE
I've tried so many vegan cheese recipes and they all taste, well, not like cheese. So I gave up and made my own. You can mix the sauce into macaroni, drizzle over fries, or use it in any other deserving dish.
Provided by HTW
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a pot with water and bring to a boil. Add potatoes, carrots, bell pepper, and onion and cook until potatoes are tender, 15 to 20 minutes. Cook 1 more minute. Drain.
- Combine potatoes, carrots, bell pepper, onion, hummus, coconut milk, nutritional yeast, lemon juice, garlic powder, black pepper, and salt in a blender or food processor; blend until smooth and creamy.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 22.4 g, Fat 5.9 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 3.9 g, Sodium 163.7 mg, Sugar 2.4 g
REALLY EASY VEGAN GRAVY OR CHEESE SAUCE
This is quick and easy, and I love it with vegetables or over rice. It gives a nice creaminess to everything! I thought I got this from Recipezaar but can't find it so I'm posting it so I won't lose it! Feel free to add soy sauce if you like.
Provided by Sharon123
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Heat up the broth.
- Take a little of the hot liquid and put in bowl.
- Whisk in cornstarch, set aside.
- Pour nutritional yeast and spices into hot liquid, stirring until dissolved.
- Add cornstarch mixture and cook until as thick as you desire. This only takes a few minutes.
- Add salt and pepper to taste.
- Tis is great over baked potatoes, vegetables, rice, noodles. Enjoy!
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- Roast the garlic by peeling and wrapping it in tin foil with a splash of veggie broth. Roast at 400 F (205 C), in a regular or toaster oven, while you cook the veggies.
- Put potatoes (peel if you don't want specks of skin), red pepper, carrots, onion and cashews in a pot and cover with water. If you don't have a high speed blender and are grinding the cashews, then don't boil but grind them dry and place them in the blender.
- Cook over high heat until water boils, about 15 minutes if uncovered. Turn heat to medium and boil another 20 minutes, until potatoes are tender.
- When done, drain water (keeping some to thin out sauce if prefer a thinner sauce), separate veggies and put the cashews in the blender. I use a fork to fish out the veggies, then drain the cashews over a pasta strainer.
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