Somewhere over the rainbow there’s a pot of gold, and here it is. 6 ingredient vegan cheddar cheese sauce!
Thick, creamy, cheddary, drool inspiring 6 ingredient vegan cheddar cheese sauce. You just struck gold my friends and you’re going to want to drown every vegetable and grain you know in this delicious sauce.
Do you remember the queso sauce that I shared with you in January? No? Okay, you need to check it out, just click here, then come back to me.
That spicy fundido dip was the premise of this silky sauce. I was craving one of my favorite recipes—coming on Wednesday—and I realized that I needed to finally master a cheese sauce that I could use for anything that called for, well, a cheese sauce. Why this already happened, I do not know?
Saturday was a snowy (April in Chicago), blustery, stinky day, and I wasn’t going outside. The weather conjured up the craving for the dish that I’m sharing with you on Wednesday. Pure comfort food. And that recipe required a thick and creamy cheese sauce. So I soaked some cashews, baked a sweet potato, pulled out my Blendtec blender, put on my mad scientist hat, and got to work.
After a long while of adding a pinch of this and a dribble of that, it happened; I created a delicious dairy-free, full flavored cheddary cheese sauce that rivals any of the “real” sauces that I’ve ever had. Actually, this is better, because it doesn’t have that sticky, almost oily feel that dairy cheese leaves in the mouth. And, this plant-based version is cholesterol free, unlike cheddar cheese, which contains twenty-nine milligrams of cholesterol per one ounce slice. Dang!
By now you’re probably chomping at the bit to make your own vegan cheddar cheese sauce, and I’m not about to hold you up any longer with my chatter, so let’s get to it.
The first thing you’ll need to do is boil some water and then pour it over a cup of raw cashews, let them soak for an hour if you have a high powered blender, or three to four hours if you don’t. They’re ready when they look bloated and slightly soft. The reason I soak them in boiling water is to—hopefully—kill any bacteria that could possibly be living in the nuts. Even if that doesn’t work, it gives me peace of mind.
While the cashews are soaking, bake a small sweet potato. You’ll need one cup of cooked potato to make this sauce.
When the potato is cool enough to handle, peel it, measure out a cup, and put it in the blender. Drain and rinse the cashews and put them in the blender. Now add dry mustard, apple cider vinegar, salt, nutritional yeast, onion powder, and water. Turn on the blender and blend at a high speed until it’s thick and totally creamy.
You can make this as thick or as thin as you want by adding more or less water. Start with a half of a cup, then slowly add more until you get the desired consistency.
This 6 ingredient vegan cheddar cheese sauce is Breakfast King tested and approved. Trust me, that’s not easy. He is not a big fan of vegan cheese and he’s not afraid to tell me if something needs improvement. When he tried this sauce he immediately gave it two thumbs up.
For those of you who don’t like the taste of nutritional yeast, I hear you. However, it doesn’t take over the flavor of this sauce. I think the sweet potato and the apple cider vinegar work together to give the sauce a mild cheddar flavor instead of tasting like nooch.
Now that you’ve made this yummy vegan cheese sauce, think of all of the things you can do with it. Smother some elbow macaroni with it for mac n’ cheese, dip veggies in it, use it in a Mexican pizza (you can also use my queso dip for that), or you can use it in one of my favorite quick and easy meals that I’m going to share with you on Wednesday, stay tuned!
Do you get snow in April where you live?
Who’s moving to a warmer climate with me? I hope my husband says yes.;)
How long will it take you to make this velvety cheese sauce?
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