This vegan “cheese” sauce is made with cashews and orange cauliflower, giving it a rich, creamy taste, along with nutritional yeast to give it a slight “cheesy” flavor. This recipe definitely hits the nail on the head when it comes to comfort food, while still being a healthier alternative to fatty cheese sauces filled with lots of heavy creams and butter. And there’s so many different ways to use it, it’s not just limited to mac and cheese! Top off chili with it, enjoy it with your favorite veggie dog, load up a baked potato with it, or pour it over broccoli with some hot sauce! The possibilities are endless! Makes about 6 cups of sauce. Any leftover sauce can be kept in the freezer.
What you will need:
a food processor and large pot
1 head of orange cauliflower (about 4 cups.) if you can’t find orange cauliflower, white will work just the same
1/2 c cashews (salted or unsalted)
1c almond milk
3/4 c nutritional yeast
1/2 c water
4 tbsp earth balance
1 clove of garlic
1 tsp yellow mustard
salt, to taste
fresh herbs to garnish. I used rosemary. Thyme, dill, sage or basil would also be great, too.
In a large pot, bring water to a boil and add cauliflower florets. Boil until very soft and tender, about 15- 20 minutes. Drain water, remove from pot and let the cauliflower cool. In food processor, combine the rest of the ingredients, aside from the garnish, and blend until creamy and smooth. Serve over gluten free quinoa noodles, rice, or any other comfort food that’s in need of a creamy, cheesy sauce.
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