Easy Vegan Cheese Sauce (no nuts!)
Author:Silky smooth, lusciously creamy, Vegan Cheese Sauce that's nut-free, gluten-free, low in fat, high in protein and can be whipped up in your blender in just 5 minutes! Toss it through freshly cooked pasta for a speedy dinner, add it to casseroles, serve with veggies, or use as a queso substitute.
Ingredients
- 12 oz (340 grams) silken or soft tofu, Pack sizes vary. As long as it's similar, you can use a bit more or less.
- ½ cup (35 grams) nutritional yeast
- 1½ teaspoons onion powder, NOT onion salt
- ½ teaspoon garlic powder, NOT garlic salt
- ¼ teaspoon smoked paprika, or chipotle powder
- 2 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- about 1 teaspoon fine sea salt (Table salt is way saltier, so if using, adjust as necessary).
- about ½ cup (120 mls) dairy-free milk, unsweetened & unflavoured
INSTRUCTIONS
- Add all of the ingredients to a blender, starting with half of the milk and half of the salt. Blend until completely smooth. Add more milk to get it to the consistency you like, then taste and adjust the salt, blending between additions. I usually use the full teaspoon.
- Warm the sauce through gently in a pan on the stovetop before serving, or use it in your favourite recipes.
NOTES
Store leftover sauce in the refrigerator for up to 5 days.
NUTRITION
Serving: 1entire recipe (1¾ cups) | Calories: 220kcal | Carbohydrates: 18g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Sodium: 1430mg | Potassium: 880mg | Fiber: 6g | Sugar: 3g | Vitamin A: 291IU | Vitamin C: 0.5mg | Calcium: 160mg | Iron: 3mg
