Description
This creamy and flavorful Veggie Cheese Sauce is a healthy and versatile plant-based alternative to traditional cheese sauce. Made with butternut squash, carrots, cashews, and nutritional yeast, it’s perfect for pouring over pasta, drizzling on loaded nachos, or using as a savory dip. Quick to prepare in just 15 minutes, this sauce combines wholesome vegetables and spices to create a cheesy, dairy-free delight everyone will love.
Ingredients
Vegetables
- 2 cups butternut squash (or summer squash), peeled and cubed
- 2 medium carrots (or about 10 baby carrots), peeled and chopped
- 2 cloves garlic, minced
Liquids & Fats
- 1 tablespoon olive oil
- 2 cups vegetable broth (or water)
- 1 teaspoon lemon juice
Dry Ingredients & Seasonings
- 1/4 cup nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (or smoked paprika)
- 1/8 teaspoon turmeric
- 1/2 teaspoon salt (adjust to taste)
Protein & Creaminess
- 1 cup raw cashews (or alternatively 1 1/4 cup peeled and cubed potatoes, or 1 can of white beans drained and rinsed)
Instructions
- Warm the Garlic: Add 1 tablespoon of olive oil to a saucepan and then add the minced garlic. Turn the heat to the lowest setting and let the garlic warm gently in the oil while you prepare the other ingredients. This step infuses the oil with garlic flavor without burning it.
- Prepare and Add Vegetables: Peel and cut the butternut squash and carrots into bite-sized pieces. Add them to the saucepan with the warm garlic and olive oil, stirring to lightly coat the vegetables.
- Add Creamy Base: Add your choice of 1 cup raw cashews, or alternatively 1 1/4 cup peeled and cubed potatoes, or a can of white beans (drained and rinsed) to the saucepan. These ingredients provide the sauce’s creamy texture and protein.
- Season and Simmer: Pour in 2 cups of vegetable broth, then add 1/2 teaspoon onion powder, 1/2 teaspoon paprika (or smoked paprika), 1/8 teaspoon turmeric, 1 teaspoon lemon juice, 1/4 cup nutritional yeast, and 1/2 teaspoon salt (adjust to taste). Turn the heat up to medium and let the mixture simmer gently for about 10 minutes, or until all the vegetables are soft enough to be pierced easily with a fork.
- Blend Until Smooth: Using an immersion blender, blend the mixture directly in the pot for 2 to 3 minutes until very smooth and creamy. Alternatively, transfer the mixture to a standard blender and blend until silky. This step transforms the cooked vegetables and cashews into a luscious, cheesy sauce.
- Serve: Use the sauce as you would any cheese sauce—pour it over pasta, drizzle it on loaded vegan nachos, or serve as a warm cheese dip. Enjoy this nutritious and flavorful alternative to dairy cheese.
Notes
- Adjust salt to taste depending on the sodium content of your vegetable broth.
- You can substitute nutritional yeast with vegan cheese powder for a different flavor profile.
- To make the sauce spicier, add a pinch of cayenne pepper or chili flakes.
- The sauce keeps well refrigerated for up to 4 days and can be frozen for longer storage.
- If you prefer a thinner sauce, add extra vegetable broth until desired consistency is reached.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan, American
