I knew I had to share this special recipe when my 3 year old who previously snubbed her nose at all homemade cheese sauces proclaimed this to be her favorite! And would not stop requesting it. And thus, this is the cheese sauce recipe that will put the rest to shame.
This is also a nut free sauce. Great and safe for school lunches and allergies.
This cheese sauce recipe is versatile because it has a very neutral base. Below is a picture of it with added salsa to make a queso dip on Memorial Day.
This recipe is great with cheesy fries, nachos, mac and cheese, cheesy rice, etc. You name it. Dress it up dress it down, eat it with a spoon.
Vegan Cheese Sauce
Makes: 8 cups (freezes well!)
- 5 small gold potatoes
- 2 medium carrots
- 1/2 large yellow onion
- 3 garlic cloves
- 1 tsp chili powder
- 1/8th tsp cayenne
- 1 Tbs lemon juice
- 1 1/2 Tbs tahini
- 2 tsp sea salt
- 1/4th tsp mustard flour
- Water to thin
- Boil cubed potatoes, carrots, onion, garlic for 15 minutes till fork tender.
- Drain and blend with remaining ingredients. Add water slowly until you reach desired consistency.
- Reheat back on stove. Stir and serve.