Vegan Potato Cheese Sauce
Simple, affordable, and free of oil, this potato-based vegan cheese sauce is so much better than store-bought. Potatoes and plant milk combine to give a sleek and creamy texture, while nutritional yeast adds robust cheesy flavor. This sauce is nut-free and gluten-free. One fan enthuses: “This is a delicious sauce that was so good it got my children to smother an enormous amount of steamed broccoli with it and devour it.”
This vegan cheese sauce employs the creamy texture of Yukon potatoes and savory flavor of nutritional yeast to deliver a delectable condiment that can be drizzled over dozens of plant-based recipes. Perfect to use in casseroles, as a pizza topper, in pupusas, or as a pasta sauce, this cheesy sauce comes together quickly and can easily be frozen to use at a later date.
INGREDIENTS
- 1 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes
- ¾ cup + 2 tablespoons unsweetened, unflavored plant-based milk
- 2 tablespoons nutritional yeast
- 1½ teaspoons white wine vinegar
- 1 clove garlic, minced
- Sea salt, to taste
- Freshly ground black pepper, to taste
INSTRUCTIONS
- Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket.
- Bring to boiling. Steam, covered, about 15 minutes or until tender. Remove from heat. Uncover and cool slightly. Transfer one-third of the potatoes to a bowl.
- Place the remaining potatoes in a blender. Add milk, nutritional yeast, vinegar, and garlic. Blend until smooth. Season with salt and pepper. Add the remaining potatoes and pulse until slightly chunky. Serve immediately or store. Sauce thickens as it sits. If necessary, heat and stir in a saucepan over low, adding more milk to reach desired consistency. To store, transfer sauce to an airtight container. Store in the refrigerator up to 1 week or freeze up to 1 month.
Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/
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