No Cheese Sauce

Jun 13, 2022 | Appetizers, Cheese, Condiments, Sauce | 0 comments

No Cheese Sauce

Versatile vegetable based "cheese" sauce! It can be used as a potato topping, nacho sauce, taco or taco casserole sauce and even a dip! Add a can of diced tomatoes and a small can of diced chilis for a delicious chip dip! It freezes well too, so double your batch and freeze one for later!
Course: Appetizer, Entrees, Sauce
Cuisine: American, Latin Inspired, Mexican
Diet: Diabetic, Gluten Free, Low Salt, Vegan, Vegetarian
Keyword: appetizer, carrots, dairy free, nut free, onion, roasted red peppers, sweet potatoes, vegan cheese sauce, vegan nacho cheese sauce
Servings: 3 Cups
Author: Denise Balistrieri

Equipment

  • 1 Medium Sauce Pan
  • High Speed Blender

Ingredients

  • 2 C Yellow potatoes, peeled and large diced
  • 1 C Carrots, peeled and diced
  • ½ C Red Bell Pepper, large dice
  • ½ Med Onion, large dice
  • 1/2-3/4 cup Nutritional Yeast
  • 2 tsp Garlic, granulated
  • 1 tsp Onion, granulated
  • 1 tsp Paprika

Instructions

  • To a medium sauce pan, add the potatoes, carrots, red peppers and carrots. Cover with water and heat over high heat. Bring to a boil, reduce to medium heat and cook for 15-20 minutes or until the potatoes are tender.
  • Drain the vegetables and RESERVE THE BROTH! Add the drained vegetables and the remaining ingredients to a high speed blender. (Nutritional Yeast, granulated garlic, granulated onion and paprika).
  • Begin blending. Slowly add 1/2-3/4 C of the reserved broth while blending until desired consistency has been reached.
  • Serve and enjoy!

Notes

***This sauce will keep for about one week in the refrigerator or can be frozen in an airtight container for up to 6 months!
*** Add a can of Rotel tomatoes and a small can of diced chiles for a Mexican flavored sauce or dip! 
***Serve as a topping on Broccoli covered baked potatoes!

A delicious versatile cheese sauce substitute! Easy to make and made with all vegetables. People can’t believe the taste!