Yep, this is THE Amazing Vegan Cheese Sauce everyone has raved about.
A simple but Creamy, Fat-Free, Vegan Cheese Sauce, made without any nuts, tofu, or dairy.
Remember how silky smooth that box of Velveeta got after you melted it?
Yeah – it’s like that…..only this isn’t really ‘cheese’. In fact, there’s no dairy in this at all. And there’s no tofu or cashews either, so it’s completely fat-free and McDougall friendly.
But when I tell you what the secret ingredient is, you’ll completely flip.
Carrots & Potatoes. I know, right?
Here’s the back story on how I discovered this delicious Vegan treat….
Because I used to work the night shift, sleeping any kind of normal hours on my days off was out of the question. So as I was lying in bed late one night, watching a Vegan cooking show of all things, I saw this guy by the name of Chef Mark Anthony…..and he was making a cheese sauce.
Now most Vegan Cheese Sauce recipes I had tried so far were made from Tofu or Cashews, which are ok…..and sometimes good…. but not everyone likes Tofu, and a lot of people stay away from nuts due to their allergies or the fact they add a ton of fat.
So…. when THIS guy starts making a vegan cheese sauce, with Carrots and Potatoes of all things, I woke up pretty quickly.
Carrots and Potatoes? Cheese?
Needless to say I took mental notes and that next day, in my blender…….. I made magic happen.
And let me tell you it is by far, the creamiest vegan cheese sauce I have ever had.
Kudos to Chef Mark Anthony. Dude….seriously, thousands of Vegans are now thanking you.
This Amazing Vegan Cheese Sauce was inspired and adapted from his amazing idea.
The Amazing Vegan Cheese Sauce
I actually weighed out 3 Yukon Gold potatoes to about 16oz, or 1 lb. After cutting off any eyes I cut these into small chunks and added them to a pot of cold water.
I then measured out about 7 – 8oz of carrots (that’s about 2-3 large carrots, or about ½ of a 16oz bag of baby carrots) and also chopped them into uniform pieces and added them to the water.
Bring your veggies to a boil and set your timer for 10 minutes. After the timer goes off, turn off the heat and let the pot cool off for about 5 minutes or so. I wanted the carrots to become as soft as possible for the blending process.
With a slotted spoon, transfer the veggies to your blender and add about ½ cup of the hot potato water. Pulse until it starts to become smooth, and then add the rest of the ingredients.
Blend on high until it becomes as smooth and creamy as you want. You can add more of the potato water to thin it out if you want, but about ½ cup was just right for me.
Now go ahead and get a spoon or something.
I know you’re dying to try this … so go ahead and get it over with 🙂
Well? Just like I said, right?
Thick, creamy, CHEEZEY!
To all you Cheese Addicts – you’re welcome 🙂
- 16 oz Yukon Gold Potatoes (about 3 medium)
- 2-3 large Carrots
- 1/2 cup Water (used to boil potatoes)
- 1/4 cup Nutritional yeast
- 2 Tbs Nutritional yeast (in addition to above)
- 2 Tbs Lemon Juice
- 1 tsp Apple Cider Vinegar
- 1 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Brown Mustard
- 1/8 tsp Turmeric
Wash and scrub both potatoes and carrots, peel if desired and chop into uniform pieces and boil for 10 minutes
Let rest for 5 minutes and then with a slotted spoon, transfer the veggies to your blender
Add 1/2 cup potato water and pulse to mix
Add remaining ingredients and blend until smooth and creamy