Vegan Cheese Sauce (Cauliflower and Sweet Potato Base)
This vegan cheese sauce recipe made with cauliflower and sweet potato is a staple in my house. It's easy to make, nutritious, freezes well, and of course, tastes out-of-this-world amazing every time!
Roughly chop the onion, cut the cauliflower into medium sized florets, and cube the sweet potato.
½ cup onion, 2 cups cauliflower, 1 ¼ cups sweet potato
Place these vegetables into a pot with water.
1 cup water
Bring the pot up to a boil and cook for about 8 minutes (with no lid), until the cauliflower and sweet potato are fork tender. Take the pot off the heat.
Place the remaining ingredients into a blender then add the vegetable mixture along with the cooking water.
½ cup cashews, ½ cup plant-based milk, 1 teaspoon Dijon mustard, 1 teaspoon tamari, ½ teaspoon garlic powder, ½ tablespoon miso paste, ½ tablespoon apple cider vinegar, ¼ cup nutritional yeast, 1 teaspoon salt, ⅛ teaspoon turmeric
Blend on the highest speed until the sauce is creamy and smooth.
Pour, dip, spread or use in any way you choose!
Notes
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.*If you don't have pre-soaked cashews, you can cook them with the veggies and they should be soft enough to blend after boiling in the water.