Vegan Cheese Sauce Nut Free Yeast Free Recipes

EASY VEGAN CHEESE SAUCE

Easy Vegan Cheese Sauce image

Easy vegan cheese sauce, ready in 3 minutes! A super simple and nut-free plant-based recipe which requires only a handful of ingredients. This vegan queso is perfect for pizza, nachos, Mac and Cheese, burgers, pasta bake, toast, and more savory recipes. The sauce doesn't contain cashews!

Provided by Michaela Vais

Time 3m

Number Of Ingredients 7

Ingredients

3/4 cup coconut milk (canned (*see notes ))
3 tbsp nutritional yeast flakes
2 tbsp tapioca flour (OR arrowroot flour/starch (*see notes))
1/2 tsp sea salt ((or to taste))
1/2 tsp onion powder ((optional))
1/4 tsp garlic powder ((optional))
Pinch of smoked paprika ((optional))

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.

Nutrition Facts : ServingSize 72 g, Calories 148 kcal, Carbohydrate 10.4 g, Protein 3.9 g, Fat 10.8 g, SaturatedFat 9.3 g, Fiber 2.2 g, Sugar 2.3 g

NUT-FREE VEGAN CHEESE SAUCE

Nut-Free Vegan Cheese Sauce image

You'll never believe this Nut-Free Vegan Cheese Sauce is, well, nut-free! It's also soy-free, oil-free, and Paleo and has just 30 calories per 1/4 cup! It's creamy and luxurious but made with nourishing, wholesome ingredients. Say hello to mac'n cheese, quesadillas, grilled cheese sandwiches, and nachos!

Provided by Nisha Vora

Categories Condiment Sauce

Time 40m

Number Of Ingredients 12

Ingredients

4 heaped cups of cauliflower florets ((about 1 medium head of cauliflower, ~400g))
4 cups (about 18 ounces or ~500g) of butternut squash, chopped into 3/4 inch pieces
32 ounces (~945mL) water (stovetop method only)
32 ounces (~945mL) vegetable broth
1/4 cup (60mL) water (can substitute with 1 tablespoon olive oil or avocado oil)
10 cloves garlic, (minced)
1/2 cup nutritional yeast ((add more for a more pronounced cheesier flavor))
3/4 cup (~195ml) canned full-fat coconut milk
1 teaspoon hot or sweet paprika
A pinch of cayenne pepper, ((optional for a lightly spicy version))
1 1/2 teaspoons kosher salt
Black pepper to taste

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.

Nutrition Facts : Calories 73 kcal, Carbohydrate 10 g, Protein 3 g, Fat 3 g, SaturatedFat 3 g, Sodium 181 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 0.2 g, ServingSize 1 serving