The one thing I find many people are looking for is alternatives to cheeses. There are a lot of cheese sauce recipes out there. This recipe is my take on cheese sauce that is plant-based and oil-free. It is a creamy sauce that you can pour over vegetables, pizza, potatoes, or mix in with some pasta to make a healthier mac-n-cheese.
You have two options with this recipe. You can use hemp seeds for a nut-free option or use cashews if you prefer.
1 large carrot
½ cup hemp seeds or raw cashews
½ cup vegetable broth
1/3 cup nutritional yeast
Juice of ½ a lemon
1T miso paste
1 tsp garlic powder
¼ tsp turmeric (for color)
¼ tsp onion powder
1/8 tsp dry mustard powder
Black pepper to taste
Roughly chop your potatoes and carrots and steam until soft.
If you are using cashews, you may want to soak them before using them.
Once the potatoes and carrots are cooked through, add them to a blender. Add in the rest of the ingredients and puree until smooth and creamy. I let it go for 2 to 3 minutes.
The cheese sauce will store in the fridge for about a week.
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