I have been dairy free for about a year now, and I used to love cheese! I mean, the bluer the cheese the better. Eating a lot of cheese never actually made me feel good, but it would be the price I’d pay for some cheesy pizza or creamy pastas.
I went dairy free quite early on in my health journey, and just got used to not eating any cheese or yogurt. Also, living in Asia, cheese can be quite pricey and was not something I would want to spend a lot of money on.
(After going vegan, I knew there were a lot of vegan cheese options, but they are even harder to find in Thailand. Just this weekend I found some vegan cheese options for the first time in Bangkok in a International supermarket! And as strange as it may seem, I didn’t end up buying any! I was so used to my own delicious cheese sauces that I didn’t feel like spending (way too much) money on, although vegan, processed cheese. It is for sure nice to have it as an option for when I am craving a wine and cheese kind of night, but knowing I can make my own version in abunda
nce is a good feeling. )
This vegan cheese sauce is perfect as a creamy, cheesy sauce for pastas, nachos or oven bakes. It is my ultimate favourite sauce to make, and it is so rich and and satisfying. All the ingredients are also super easy to find and it only takes a few minutes.
You will need:
- 2 carrots
- 2 potatoes
- 1/4 to 1/2 cup of soaked raw cashews
- 3- 4 tbsp of nutritional yeast (a little less for a “lighter” taste)
- 1 tsp Apple Cider Vinegar
- 1 tsp Yellow Mustard
- Garlic powder
- Salt and Pepper
- Drop of Almond Milk to thin it out
Boil the potatoes and carrots until soft. Let them cool a bit and then place them in your blender of food processor with the rest of the ingredients. Blitz until smooth and creamy!
Add to pastas, and drizzle over oven-baked chips. You can also make the sauce a bit thicker (by leaving out the almond milk) and add it to a burger as a cheezy topping.
I store mine in the fridge for up to a week.
Enjoy! And if you make it, let me know how you like it!