The veggie-based vegan cheddar has become a vegan staple for every new vegan! It’s nut-free, soy-free, and can even be made oil free (just up the water content)! Cheesy, healthy and so versatile!
Cheddar Sauce
1 medium potato
2 large carrots
¼ cup nutritional yeast
¼ cup olive oil
¾ cup water
1 tbsp lemon juice
1 tsp salt
⅛ tsp white pepper
⅛ tsp turmeric
⅛ tsp paprika
⅛ tsp cayenne
Peel potatoes. Chop potatoes and carrots. Add to a small saucepan and cover with water and a dash of salt. Boil until tender. Drain and add to a food processor with remaining ingredients. Puree.
Yield: 1 ½ Cups+
If you please, you can also use sweet potato or butternut squash as a replacement for the white potato and carrots. Throw in sautéed onions and garlic to bump up the flavor even more! For mexican-inspired meals, spice your veggie cheddar sauce up with a little chili powder and some cumin. Try it on roasted broccoli, with macaroni or any kind of pasta, or as a dip. Mix in some salsa or roasted peppers for a queso dip!
