Today I’m finally busting this Amazing Vegan Cheese Sauce out into it’s very own recipe. Yep, this is THE Potato /Carrot ‘Cheese’ Sauce everyone is raving about.
I originally posted it inside this Vegan Mac & Cheese Recipe, but it is SO good I think it needs a post of its very own. Don’t you agree?
I mean Creamy, Fat-Free, Vegan Cheese made without any nuts, tofu, or dairy?
Let me tell you, this is by far, the creamiest, the cheesiest, the most AMAZING Vegan Cheese Sauce ever! I mean this stuff is truly mind-blowing!
Remember how silky smooth that box of Velveeta got after you melted it? Yeah – it’s like that.
Only this isn’t ‘cheese’. In fact, there’s no dairy at all. And there’s no tofu or cashews either, so it’s completely fat-free and McDougall friendly.
And when I tell you the secret ingredient, you’ll completely flip.
Carrots & Potatoes = Cheese
As I work the night shift, sleeping any kind of normal hours on my days off is out of the question. So as I was lying in bed early one morning, 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.
Most vegan cheese sauces I have tried so far are made from Tofu or Cashews, which are good but not everyone likes Tofu, and lots of people stay away from nuts due to their high fat content, or allergies.
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?
Needless to say I took mental notes and that morning, in my blender, I made magic happen.
And let me tell you it is by far, the creamiest vegan cheese 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 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 baby carrots, that’s about 1/2 a 16oz bag of baby carrots, 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.
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 1/2 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 potatoes (about 3 medium yukon golds) chopped
- 7 - 8 oz carrots, chopped (about ½ of a 16oz bag of baby carrots)
- ½ cup water used to boil potatoes
- ¼ cup plus 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 tsp apple cider vinegar
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp brown mustard
- ⅛ tsp turmeric
- Wash and scrub both potatoes and carrots
- Peel if desired
- Chop into uniform pieces and boil for 10 minutes
- Let rest for 5 minutes
- With slotted spoon, transfer veggies to blender
- Add ½ cup potato water
- Pulse to mix
- Add in remaining ingredients and blend until smooth and creamy