As we continue with the theme of simplified cooking, this next recipe does not disappoint. In less than 20 minutes, you can have a delicious ‘cheese’ sauce perfect for mac and cheese, vegetables or nachos! Amazingly, without incorporating any cheese into this sauce, you’re able to create the same savory, nutty flavor of regular cheese. The ‘cheese’ flavor comes from a perfect blend of ingredients that includes cooked potatoes, onion, carrot, pre-soaked cashews (the only step you have to remember ahead of time) and the must have ingredient, nutritional yeast. Nutritional yeast is a very popular product used in vegan cooking because it’s a great source vitamin B12 and adds an umami Parmesan cheese like flavor to dishes. You can find it in most natural food stores and it is sold either in bulk or packaged under the Bragg’s brand.
Serve this creamy sauce over your favorite pasta, veggie noodles, roasted or steamed veggies, even nachos! For a protein and fiber boost to your mac and cheese, swap out regular pasta with a nutrient-packed legume-based pasta like Barilla® ProteinPLUS, Banza®, or Tolerant® Simply Legumes™.
I Can't Believe There's No Cheese Cheese Sauce
1 large carrot, cut into 1/4 inch slices
2 medium yellow potatoes, cubed
1/4 large onion, cut into large pieces
1/2 cup raw cashews, soaked in water for at least 1 hour or overnight and drained
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons Dijon mustard
1/4 cup nutritional yeast
Optional garnish: chopped fresh basil or parsley
- Add carrots, potatoes and onions to a medium saucepan and cover with water. Bring to a boil, lower heat and simmer for about 15 minutes or until vegetables are fork tender.
- Drain the vegetables, reserving 1 1/2 cups of the cooking water. Add vegetables, cooking water, cashews, salt, onion and garlic powder, Dijon mustard and nutritional yeast to a blender and blend until smooth.
Garnish with chopped fresh basil or parsley, if desired.
Recipe adapted from a free recipe download at TheVeggieMD
Stay tuned for our last recipe in this cooking class series: Chocolate Cherry Haystacks. You’re in for a treat!