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Veggie Cheese Sauce Recipe

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4.4 from 11 reviews

This creamy and flavorful Veggie Cheese Sauce is a versatile dairy-free alternative perfect for pasta, dips, and vegan nachos. Made with butternut squash, carrots, and nutritional yeast, it offers a nutritious, cheesy flavor while remaining plant-based and gluten-free.

Ingredients

Vegetables and Base

  • 2 cups butternut squash (or summer squash), cut, peeled and cubed
  • 2 medium carrots (or about 10 baby carrots), peeled and cut
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 cups vegetable broth (or water)

Flavorings and Seasonings

  • 1/4 cup nutritional yeast
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika (or smoked paprika)
  • 1/8 teaspoon turmeric
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt (adjust to taste)

Thickening Alternatives

  • 1 cup raw cashews (or 1 1/4 cups potatoes, peeled and cubed, or 1 can white beans, drained and rinsed)

Instructions

  1. Warm Garlic in Oil: Add olive oil to a saucepan and add minced garlic. Set heat to the lowest setting and gently warm the garlic in the oil while you prepare other ingredients to infuse the oil with garlic flavor.
  2. Add Vegetables: Peel and cut the squash and carrots into bite-sized pieces and add them to the saucepan with the garlic and oil.
  3. Add Thickening Agent: Add your choice of cashews, white beans, or potatoes to the saucepan to provide creaminess and body to the sauce.
  4. Add Liquid and Spices: Pour in 2 cups of vegetable broth, then add onion powder, paprika, turmeric, lemon juice, nutritional yeast, and salt. Increase heat to medium and bring to a simmer.
  5. Simmer Vegetables: Let the mixture simmer for about 10 minutes, or until the vegetables are soft and easily pierced with a fork, ensuring flavors meld and ingredients soften for blending.
  6. Blend Until Smooth: Using an immersion blender, blend the mixture directly in the pan for 2-3 minutes until it becomes very smooth and creamy. Alternatively, transfer to a blender for pureeing.
  7. Serve: Use this vegan cheese sauce as a topping for pasta, a dip for snacks, or as a creamy layer for loaded vegan nachos to enjoy its rich flavor and texture.

Notes

  • You can substitute butternut squash with summer squash for a lighter flavor.
  • The thickening agent can be swapped among cashews, potatoes, or white beans based on preference or dietary needs.
  • Adjust salt according to the sodium content of the broth and your taste.
  • Use smoked paprika for a deeper, smoky flavor.
  • This sauce stores well in the refrigerator for up to 4 days and reheats gently on the stovetop.

Find it online: https://recipeplenty.com/veggie-cheese-sauce-recipe-2/