SHARP WHITE CHEESE SAUCE

Miracles occur when all food is united to create a very sharp vegan white cheese sauce, very rich, very creamy, but without real dairy products. Pure addiction in every bite!

Spoon skin paste mixed with white cheese sauce on a bowl of pasta
Some say magic cannot happen twice. I tend to disagree. For example ... cheese sauce. And not just any cheese sauce, but a vegan white sharp cheese sauce. But without real cheese. Yup, I took my original Ultimate "Cheese" Sauce, and made it the first cousin. It is not only made from vegetables, but does not have genuine dairy products and there is no extra fat or oil in it. Only the goodness of pure food!

The black spoon drizzle with white cheese sauce in front of a bowl of pasta

WHEN IT'S 3 YEARS OF EAT, MUST BE GOOD.
This is really soft. Your eyes don't cheat you. I finally found out that I nailed this one when my 3-year-old child stated that he wanted this every night for dinner. Then continue to eat 3 bowls. Yes, 3.

This vegan white cheese sauce is creamy and sharp with perfect bites, just like all the milk-filled cheese sauces you eat in restaurants ... except that this vegan white cheese sauce is actually made with vegetables and all whole foods!

Magic happens when whole foods come together to create this ultra sharp, ultra rich, ultra creamy vegan white cheese sauce, but without the actual dairy. Pure addiction in every bite!

Course: Sauce
Cuisine: American
Keyword: Healthy cheese sauce, non dairy cheese sauce
Servings:
7
Calories: 93 kcal
Author: Sophia DeSantis

Ingredients

• 2 starchy potato cups (about 3-4 potatoes, see note)
• 2 tablespoons yellow pepper (about 1/3 of a medium sized pepper)
• 3 tablespoons yellow carrots (about 4-5 yellow baby carrots or one medium sized)
• 5 tablespoons sweet or yellow onion (about 1/2 a small)
• 1/2 cup raw cashews (see note)
• 1 teaspoon roasted garlic (about 2-4 cloves, depending on size)
• 2 apple cider vinegar teaspoons
• 1-2 teasons of mustard seed powder (use less or more according to how sharp you like the flavor)
• 1 1/4 of the miso chickpea teaspoons
• 1 1/2 sea salt teaspoons (can use less or more depending on taste preference)
• Your favorite pasta if making Mac and Cheese

Instructions

Roast the garlic by peeling and wrapping it in tin foil with a splash of veggie broth. Roast at 400 F (205 C), a regular or toaster oven, while you cook the veggies.

Put potatoes (peel, don't want specks of skin), yellow pepper, carrots, onions and cashews in a pot and cover with water. If you don't have a high speed blender and are grinding the cashews, then don't boil them with dry and place them in the blender.

Cook over high heat until water boils, about 15 minutes if uncovered. Turn heat to medium and boil another 20 minutes, until potatoes are tender.

When done, drain water (keeping some thinner sauce preferred), separate veggies and put the cashews in the blender. I use the veggies, then drain the cashews over the pasta strainer.

The measure of the veggie and the place each in the blender needed. Add the rest of the ingredients.

Blend on high until you get a creamy gooey consistency. If you have a tamper tool, use it to help mix the sauce as it blends. If you don't have one, then you will need to push down the ingredients every once in a while.

Taste and adjust the ground mustard seed for a sharper flavor if desired.


If you want to thin it out, add some of the reserved cooking water, one table at a time until you get the desired consistency. Use it while it's nice and hot!

To use this sauce for a sharp flavored white Mac and Cheese:

Cook your pasta according to package directions.

Drain pasta reserving about 1 water cup paste in case you want your mac and cheese a little thinner.

Add the pasta back into the pot and add the desired amount of cheese sauce. Mix well. Try and add a touch more salt if needed.

Then add water paste 1 tablespoon at a time, mix well in between additions, until you get the consistency for your Mac and Cheese. If your pasta is too starchy (as some gluten free pastas are) you can also use regular water or non dairy milk to do this. 

Add salt if needed, it will most likely be since the sauce is no longer as concentrated. Devour!

full recipe: https://www.veggiesdontbite.com/sharp-white-cheese-sauce/#wprm-recipe-container-10050

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