Description
This Veggie Cheese Sauce is a creamy, dairy-free alternative to traditional cheese sauces, made primarily from butternut squash, carrots, and your choice of cashews, potatoes, or white beans. Flavored with nutritional yeast, garlic, and a blend of spices, this versatile sauce can be used as a pasta topper, dip, or vegan cheese replacement with a rich, cheesy taste and smooth texture.
Ingredients
Vegetables and Base
- 2 cups butternut squash (or summer squash), peeled and cubed
- 2 medium carrots, or about 10 baby carrots, peeled and chopped
- 2 cloves garlic, minced
Liquids and Fats
- 1 tablespoon olive oil
- 2 cups vegetable broth (or water)
- 1 teaspoon lemon juice
Thickeners and Flavorings
- 1 cup raw cashews (or 1 1/4 cup peeled and cubed potatoes, or 1 can white beans, drained and rinsed)
- 1/4 cup nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (or smoked paprika)
- 1/8 teaspoon turmeric
- 1/2 teaspoon salt, or to taste
Instructions
- Warm Garlic in Oil: Add 1 tablespoon olive oil to a saucepan over the lowest heat setting, then add the minced garlic. Allow the garlic to gently warm and infuse the oil as you prepare the remaining ingredients.
- Prepare Vegetables: Peel and cut the butternut squash and carrots into bite-sized pieces. Add them to the saucepan with the warming garlic and olive oil.
- Add Base Ingredients and Seasonings: Add your choice of cashews, white beans, or potatoes to the pan. Pour in 2 cups of vegetable broth or water, then stir in nutritional yeast, onion powder, paprika, turmeric, lemon juice, and salt to taste.
- Simmer the Mixture: Increase the heat to medium and bring the mixture to a simmer. Cook for about 10 minutes until the vegetables are soft enough to break apart easily with a fork.
- Blend into Sauce: Using an immersion blender, blend the mixture directly in the pan for 2-3 minutes until very smooth and creamy. Alternatively, transfer to a regular blender and blend until silky.
- Use as Desired: Use this versatile cheese sauce as a topping for pasta, a dip, or a sauce for vegan nachos, replacing traditional cheese with a flavorful, dairy-free alternative.
Notes
- Nutrition facts are calculated using butternut squash and cashews as the base.
- For an oil-free version, omit the olive oil.
- To enhance the cheesy flavor, add 1 teaspoon miso paste just before blending. If using miso, omit the added salt since miso is naturally salty.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan, Dairy-Free
