Allpurposevegancheesesauce Recipes

ALL-PURPOSE VEGAN CHEESE SAUCE

All-Purpose Vegan Cheese Sauce image

This recipe is somewhat similar to my Recipe #356853, however, there is FAR less nutritional yeast in this mix. Nutritional yeast is an aquired taste for some, so this is a nice, mild tasting vegan cheese sauce, that can be served plain over veggies or with chips, OR spiced-up accordingly (ie cumin, chili powder, diced tomatoes & chillies, vegan taco meat...possibilities are endless) For the spices listed below, feel free to use 'heaping" teaspoons. The cashews can be soaked ahead of time to ensure that they puree smoothly, but this is not necessary. I heated my cashews, plus the water, in a glass measuring cup for about 4-5 minutes in the microwave to soften them a bit...

Provided by Kozmic Blues

Categories Low Cholesterol

Time 30m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 3/4 cups water
1 cup raw cashews
8 ounces pimentos, with liquid
3/4 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons salt
2 teaspoons yellow mustard
1/4 cup nutritional yeast

Steps:

Add ingredients to blender and puree until very smooth (a good 5-6 mintues). Scrape down sides as you go.
Add mixture to sauce pan over low to medium low heat.
Wisk until thickened, about 15-20 minutes.

SHOCKINGLY GOOD VEGAN CHEESE SAUCE

Shockingly Good Vegan Cheese Sauce image

I obtained this recipe from someone named Tracy over the vast Internet, at a website I cannot recall since I was doing a search through many at the time. Combining the below ingredients sounds wretched, but it was shockingly good! Could this be Kraft's secret?

Provided by BelovedRooster

Categories Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups water
1/3 cup carrot, peeled and cooked
1/3 cup white flour (I used half of that amount of cornstarch so that it would be gluten free)
1/4 cup nutritional yeast flakes
1 tablespoon lemon juice
2 teaspoons onion powder
2 teaspoons salt

Steps:

Blend all ingredients together in a blender.
Pour into pan and stir until boils and thickens.
Take off heat and pour into noodles, over broccoli or potatoes, etc.

(ACTUALLY GOOD) VEGAN CHEESE SAUCE

(Actually Good) Vegan Cheese Sauce image

I've tried so many vegan cheese recipes and they all taste, well, not like cheese. So I gave up and made my own. You can mix the sauce into macaroni, drizzle over fries, or use it in any other deserving dish.

Provided by HTW

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

2 small russet potatoes, peeled and cubed
½ cup carrots, chopped
⅓ large yellow bell pepper, chopped
¼ large yellow onion, peeled and chopped
5 tablespoons prepared garlic hummus
⅓ cup coconut milk, or more as needed
½ tablespoon nutritional yeast
1 ½ teaspoons lemon juice
1 teaspoon garlic powder
black pepper to taste
2 pinches salt, or to taste

Steps:

Fill a pot with water and bring to a boil. Add potatoes, carrots, bell pepper, and onion and cook until potatoes are tender, 15 to 20 minutes. Cook 1 more minute. Drain.
Combine potatoes, carrots, bell pepper, onion, hummus, coconut milk, nutritional yeast, lemon juice, garlic powder, black pepper, and salt in a blender or food processor; blend until smooth and creamy.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 22.4 g, Fat 5.9 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 3.9 g, Sodium 163.7 mg, Sugar 2.4 g

ALL-PURPOSE GREEN SAUCE

All-Purpose Green Sauce image

This tangy, creamy sauce is the perfect home for all those extra herbs you may have on hand from other recipes - that leftover sprig of mint, the stemmy part of that bunch of cilantro, the droopy basil. You can use any combination of soft herbs here; you'll need two packed cups altogether. And you don't have to limit yourself to herbs. Other flavorful, leafy options include arugula, celery leaves or pea shoots. For a vegan version, skip the yogurt and use more olive oil, along with a small squeeze of lemon for some acidity.

Provided by Melissa Clark

Categories sauces and gravies

Time 10m

Yield About 2 cups

Number Of Ingredients 9

Ingredients

1 packed cup basil leaves
1/2 packed cup parsley leaves and tender stems
1/2 packed cup chopped chives
2 garlic cloves, peeled and smashed
Pinch of black pepper
1/4 cup plain Greek yogurt or sour cream
1/3 cup extra-virgin olive oil
1 1/2 teaspoons finely grated lemon zest
1/4 teaspoon kosher salt (Diamond Crystal), plus more to taste

Steps:

Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.

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