This vegan “cheese” sauce is very easy to make and absolutely delicious. And the surprising part is – no soy or cashew is involved!

The recipe comes verbatim from Brand New Vegan, where you can find many such delights. I simplified it a bit for you and upped the carrot content at the expense of the potatoes. This will have a fair amount of protein on account of the nutritional yeast, but if you’d like more protein you can make lentil pasta to go with it.

2 medium-sized potatoes
5-6 medium-sized carrots
1/2 water from cooking the potatoes and carrots
¼ cup plus 2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 tsp quince vinegar (the original recipe called for apple cider vinegar, but we ran out
1 tsp salt
1/2 tsp onion powder
2 cloves garlic 
1/2 tsp brown mustard
1/4 tsp turmeric

Cut potatoes and carrots into cubes and boil in water for 10 minutes. With slotted spoon, transfer potatoes and carrots to blender and add 1/2 cup water from the pot, and pulse to mix. Then, add all other ingredients and blend until smooth.

Cook pasta (I like lentil pasta for this – nutritious and yummy) and drain; return pasta to pot. Pour sauce over pasta and mix well.

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