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Veggie Cheese Sauce Recipe

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This creamy and flavorful Veggie Cheese Sauce is a healthy, dairy-free alternative to traditional cheese sauce. Made with butternut squash, carrots, cashews, and nutritional yeast, it is rich, smooth, and perfect for drizzling over pasta, using as a dip, or loading onto vegan nachos. The sauce is simmered to soften the vegetables before blending to a velvety texture, making it a versatile addition to plant-based meals.

Ingredients

Vegetables

  • 2 cups butternut squash (or summer squash), peeled, cut, and cubed
  • 2 medium carrots (or about 10 baby carrots), peeled and cut
  • 2 cloves garlic, minced

Other Ingredients

  • 1 tablespoon olive oil
  • 2 cups vegetable broth (or water)
  • 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 cup raw cashews (or 1 1/4 cup peeled and cubed potatoes, or 1 can white beans, drained and rinsed)
  • 1/2 teaspoon salt (or to taste)

Instructions

  1. Heat garlic in oil: Add olive oil to a saucepan and then add minced garlic. Turn the heat to the lowest setting and gently warm the garlic in the oil while you prepare the other ingredients to infuse the oil with garlic flavor.
  2. Prepare and add vegetables: Peel and cut the butternut squash and carrots into bite-sized pieces. Add them to the saucepan with the garlic and oil, stirring to coat them evenly.
  3. Add cashews or alternative: Stir in your choice of cashews, white beans, or potatoes for creaminess and texture.
  4. Add seasonings and broth, simmer: Pour in 2 cups of vegetable broth along with onion powder, paprika, turmeric, lemon juice, and nutritional yeast. Increase the heat to medium and allow the mixture to simmer for about 10 minutes, until the vegetables are soft enough to be pierced easily with a fork.
  5. Blend until smooth: Using an immersion blender, blend the mixture directly in the saucepan for 2-3 minutes until very smooth and creamy. Alternatively, carefully transfer the mixture to a blender and blend until velvety.
  6. Serve and enjoy: Use this versatile veggie cheese sauce just like traditional cheese sauce — pour over your favorite pasta, use as a cheese dip, or drizzle over loaded vegan nachos for a delicious plant-based twist.

Notes

  • You can substitute butternut squash with summer squash if preferred, and cashews with white beans or potatoes depending on dietary needs or availability.
  • Adjust the salt quantity according to the sodium content of your vegetable broth and personal taste preference.
  • If using a blender instead of an immersion blender, allow the sauce to cool slightly before blending to avoid steam buildup.
  • This sauce keeps well in the fridge for up to 3 days and can also be frozen for longer storage.
  • Add extra spices such as smoked paprika for a smokier flavor or a pinch of chili powder for heat if desired.

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