The Purple Vegan
  • About
  • Blog
  • The Purple Vegan Likes
  • Contact
  • About
  • Blog
  • The Purple Vegan Likes
  • Contact
I love to cook, I love to eat, I love all things purple and I just happen to be vegan!

Vegan "Cheeze" Please!

3/1/2016

0 Comments

 
Picture
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.

0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Author

    Write something about yourself. No need to be fancy, just an overview.

    Archives

    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    May 2016
    April 2016
    March 2016
    August 2015
    June 2015
    May 2015
    January 2015
    December 2014

    Categories

    All
    Bento Box Meal
    Chickpeas
    Confidence
    Detox
    Dinner Ideas
    Easy
    Eat To Live
    Fasting
    Gratitude
    Health
    Healthy Living
    Holiday Cooking
    Infused Water Recipes
    Juicing
    Lifestyle Changes
    Pizza
    Plant Based
    Review Wednesday
    Seitan
    Self Esteem
    Snack Ideas
    Taco Tuesday
    Vegan
    Vegan Cheese
    Vegan Cheese Sauce
    Vegan On A Budget
    Vegan Protein Sources
    Vegan Restaurants
    Whole Foods

    RSS Feed

Powered by Create your own unique website with customizable templates.