Nut Free Vegan Cheese Sauce Recipes

VEGAN CHEESE SAUCE (WITH NO NUTS!)

Steps:

• To cook the carrots and potatoes, fit a steamer basket into a small sauce pot and fill it with an inch of water. Place the chopped carrots and potatoes into the steamer basket and bring the water to a boil. Once boiling, lower the heat to a simmer, cover the pot and let the vegetables steam until very tender, about 10 minutes.
• While the vegetables are steaming, add the water, olive oil, nutritional yeast, starch, lemon juice, salt, paprika, onion powder, garlic powder, smoked paprika (if using; I left this out) and a pinch of cayenne pepper, if desired, to your blender pitcher.
• When the steamed vegetables are tender, lift them out of the pot and add them to the blender. Blend until the mixture is very smooth-- it will be runny.
• Drain the sauce pot of the water from the steaming process, then pour the blended mixture into the empty pot. Heat the sauce over medium heat, stirring with a whisk until it thickens, about 3 to 5 minutes. Slowly whisk in the non-dairy milk until you reach your desired consistency.
• Add more salt to taste, then serve right away. This sauce is best used immediately, but it can be cooled completely and stored in an airtight container for up to 2 days in the fridge. Gently reheat the sauce when ready to use, but do not bring it to a boil. Whisk in

EASY VEGAN CHEESE SAUCE

Steps:

• Put all ingredients into a saucepan and stir with a whisk. Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly.
• Let simmer on low to medium heat for about one minute until the sauce is stretchy.
• Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and many other savory dishes! Please read the recipe notes below.

NUT-FREE VEGAN CHEESE SAUCE

Steps:

• Add the cauliflower florets, chopped butternut squash, and 4 cups vegetable broth to your Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 4 minutes.
• Once the 4-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
• Open the pot and transfer the vegetables to a blender. Reserve 1 1/2 cups of the cooking broth. Add 1 1/4 cups to the blender, leaving 1/4 cup to the side.
• While the vegetables are cooking, heat the 1/4 cup water in a nonstick skillet over medium heat (alternatively, instead of the water, you can heat 1 tablespoon of olive oil or avocado oil). Once the water is simmering (or the oil is shimmering), add the minced garlic. Cook for 3 minutes, stirring frequently to prevent sticking, until the water mostly evaporates and the mixture is fragrant.
• Transfer the garlic mixture to the blender with the cooked vegetables and reserved cooking liquid. Add the nutritional yeast, coconut milk paprika, salt, and black pepper to taste. Blend until the sauce is smooth, thick, and creamy, adding the reserved 1/4 cup cooking liquid as needed to thin out the sauce. Season to taste with additional salt and pepper as needed.
• If you have leftovers, transfer them to an airtight container and store in the fridge for up to 1 week. Or you can freeze them in smaller portions for a longer period of time.
• Add the 4 cups of water and the 4 cups of vegetable broth in a large deep skillet or Dutch oven and bring the mixture to a boil.
• Add the cauliflower florets and chopped butternut squash, cover the pan, and cook for 8-10 minutes, or until the vegetables are fork-tender.
• Transfer the vegetables to a blender. Reserve 1 1/2 cups of the cooking liquid. Add 1 1/4 cups to the blender, leaving 1/4 cup to the side.
• Follow remaining steps 4 and 5, as outlined above.
• If you have leftovers, transfer them to an airtight container and store in the fridge for up to 1 week. Or you can freeze them in smaller portions for a longer period of time.

NOOCH CHEESE SAUCE

Steps:

• Heat the coconut oil or butter in a small pot on low heat.
• Add the salt, pepper, paprika powder, curry powder & garlic powder.
• Add in the flour and whisk.
• Add nutritional yeast, whisk again until clumpy.
• Add the water and whisk on low heat for a few minutes. If it gets too thick you can add a little bit more water and whisk again.
• Use it as a dip, pour it over some lasagne or pizza or whatever you like. Enjoy!