I love to cook, I love to eat, I love all things purple and I just happen to be vegan!
Just like many of you, I have tried quite a few store bought vegan cheese products and honestly they made me dislike cheese all together! I gave up on vegan cheese almost completely until I saw a bunch of youtube videos of vegans making their our vegan cheeses and vegan cheese sauces. Some of the recipes I saw relied heavily on nutritional yeast for the flavor and I know I am not the only one who thinks nutritional yeast tastes weird. So I decided to give it a go and make my own vegan cheese sauce. I was really starting to miss those cheese fries I would eat before I was vegan....YUM.
What I like the most about my sauce is that it doesn't try to taste like cheese....it has it's own unique flavor and it was deee-licious! This sauce changed my life!
Because I know you are curious here is my recipe.....
The Purple Vegan's No-So-Cheezy Sauce
Yield: about 3 1/2 cups
2 cups peeled, cubed potatoes
2 carrots, chopped (I used 1 medium and one large)
4 tablespoons olive oil
1/2 cup unsweetened almond milk (or non dairy milk of choice)
3 teaspoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon smoked paprika
2 1/2 teaspoons mustard
1 teaspoon liquid aminos
*optional if you don't mind the flavor of nutritional yeast (I ate it both with and without it and I liked it both ways)
2 teaspoons nutritional yeast
1. Combine the potato and carrot in a medium saucepan and cover with water. Bring to a boil and simmer for about 20 minutes, or until fork tender.
2. Drain and transfer to a food processor or power blender.
3. Add all the other ingredients to the food processor and process for about 2 minutes, or until totally smooth.
4. Serve over the dish of your choice.
Store any left overs in glass bottle/container and refrigerate. Keeps in the refrigerator for 1 week. When reheating you may want to add a little non-dairy milk to get it to the smooth consistency.
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