Vegan Cheddar Cheese Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 215.0
  • Total Fat: 14.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 344.7 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 2.2 g

View full nutritional breakdown of Vegan Cheddar Cheese Sauce calories by ingredient


Introduction

To me, this doesn't taste like cheese but it has a hint that it wants to. By itself, it is really tasty. On noodles or veggies, it is a lovely sauce! As a substitute for cheese, it will work.

I also tried to list any substitutes I have used or could think of to help you out. I hope you enjoy it. To me, this doesn't taste like cheese but it has a hint that it wants to. By itself, it is really tasty. On noodles or veggies, it is a lovely sauce! As a substitute for cheese, it will work.

I also tried to list any substitutes I have used or could think of to help you out. I hope you enjoy it.
Number of Servings: 4

Ingredients

    2 cup, cubes Sweet potato
    1 cup, chopped Carrots

    4 tbsp Canola Oil
    3 tsp Lime Juice
    1/2 tsp Garlic powder
    1/2 tsp Onion powder
    1/2 tsp Salt
    1/2 tsp Chipotle pepper, ground
    1 tsp Coconut Aminos
    1 TBSP Nutritional Yeast Seasoning

    1/3 to 1/2 cup hot water

Tips

Substitutes:

Potatoes of any kind for sweet potato

Any oil for canola oil.

Apple cider vinegar, white vinegar or lemon juice for lime juice.

Paprika or cayenne pepper for ground chipotle.

Mustard can be added for tangy taste

Soy sauce can be used in place of coconut aminos.

If you don't have nutritional yeast, you can leave it out.

Add 2 tsp of mustard for a nice kick.


Directions

Boil sweet potatoes and carrot until tender. Drain, do not rinse. Place in a food processor.

Place oil, Lime juice, garlic powder, onion powder, salt, Chipotle, coconut Aminos, and nutritional yeast into blender.

Blend for one minute. start pouring hot water into food processor/ blender until it reaches desired consistency. I usually have 1/2 cup water for veggies and 1/3 cup for noodles because I like it thicker.

Serving Size: Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user DOTCHILATHAM.