This vegan cheese sauce is made with seasonal veggies and cashews and you won’t believe the flavor and consistency–it looks like real melted cheese sauce! We use it on everything from veggie and tortilla chip dipping to homemade vegan Mac N Cheese. We also have another delicious healthy dairy Mac N Cheese version on our blog, check it out!
I was plant-based for 15+ years so I’ve explored my share of nut-based cheeses. I am excited for you to try this! Also check out our vegan Parmesan on the blog, so simple!
Go ahead, get cozy and whip up this homemade beauty that your kids (and you!) will love. Takes 15 minutes and done!
Ingredients:
– 1 package of Tolerant lentil pasta or your favorite pasta alternative (if you are making just the cheese sauce, skip this!)
– 1/2 onion, diced
-1 garlic clove minced
– 2 stalk of celery, diced
– 2 carrots, diced
– 1.5 cups cubed butternut squash, peeled
– 1/2 cup organic cashews (key ingredient for creamy sauce!)
-2 tbs of chickpea miso
– 3 tbsp nutritional yeast
– 1.5 tsp sea salt (or more to your liking)
– 1 tsp garlic salt (or more to your liking)
-2 cups of veggie broth
-dash of paprika to your liking!
Garnish: fresh chopped parsley, paprika
Directions:
Heat small amount of avocado oil in a pot. Add diced onion and garlic and cook a few minutes. Add diced celery and carrots and cook for another few minutes. Add butternut squash, cashews, and veggie broth and bring to a boil. If you need more broth to cover all, go for it. Salt the broth.
Cook for 10 -14 minutes on medium, or until vegetables are soft to blend. When this is cooking, you can cook your pasta!
Transfer the mixture to the Vitamix. Add the yeast and garlic salt and blend away. Add more salt to your liking + paprika. Garnish with paprika and freshly chopped parsley!
Gratitude to Alyssa Gagarin + “Vegan Cheese” Cookbook by Jules Aaron + many other vegan bloggers for the inspiration!
ENJOY! Let us know what you think.
With gratitude,
Christine & Stephanie
