(Actually Good) Vegan Cheese Sauce recipe

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Ingredients

2 small russet potatoes, peeled and cubed
½ cup carrots, chopped
⅓ large yellow bell pepper, chopped
¼ large yellow onion, peeled and chopped
5 tablespoons prepared garlic hummus
⅓ cup coconut milk, or more as needed
½ tablespoon nutritional yeast
1 ½ teaspoons lemon juice
1 teaspoon garlic powder
black pepper to taste
2 pinches salt, or to taste

Nutrition Info

152.7 calories
carbohydrate: 22.4 g
cholesterol: : -
fat: 5.9 g
fiber: 4.3 g
protein: 4.5 g
saturatedFat: 3.9 g
servingSize: -
sodium: 163.7 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

2 cups

Recipe Note

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.

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