A cheese sauce you can use to make creamy mac and cheese but there’s no cheese! Amazingly, without incorporating any cheese into this sauce, you can create the same savory 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
- Add carrot, potatoes, and onion 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.
Serving suggestions: Serve over cooked pasta, roasted vegetables, tortilla chips for healthier nachos, baked potatoes or add to any sauce.
Recipe adapted from a free recipe download at TheVeggieMD