For those who actually miss having cheese in their daily menu and fridge, or from time to time are craving for some Mac and Cheese, here is a recipe for vegan cheese sauce!
It’s perfect to be eaten together with rice, cuscus, peas, beans, other grains, potatoes and, of course, pasta, or to be used as a dipping for tortilla chips and fries. Furthermore, this recipe is gluten free and doesn’t require any substitute products. So, yaaay! Let’s jump in!
- 1 cup (250ml) peanuts (or cashews, they will make it more creamy)
- 2 medium sized carrots
- 1-2 medium sized potatoes
- 1 onion
- 1-2 garlic cloves
- spices – salt, garlic powder, paprika, pepper (up to taste)
- 2 table spoons nutritional yeast (optional)
Start with soaking peanuts overnight or for at least 4 hours (use hot water to make it faster). Once it is done, boil carrots, potatoes, onion and garlic in the water with spices until they are soft. Note that you will have to use this water later on, therefore, save it once the vegetables are boiled! And, when boiling them, amount of the water should be enough just to cover them!
Meanwhile, you can start with blending peanuts. If it is hard to process them, use few table spoons of already boiled water to make the process easier. Later on add the rest of the water and boiled vegetable and blend it all together until the consistency is smooth. Add more spices – salt, garlic powder, paprika and pepper up to taste and process again. You can also add nutritional yeast, but that’s optional.
It can be served as both – warm or cold. Delicious in both ways!