Potato "Cheese" Sauce (Vegan)
Easy, wholesome, and versatile vegan potato cheese sauce (oil-free, dairy-free) that can be used as a dip, topping, and in cooking.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: ~ 2 cups
- Category: Sauce
- Method: No-Bake
- Cuisine: savory
- Diet: Vegan
Ingredients
- 350 grams potatoes, rough chopped and boiled*
- 1 cup plain unsweetened almond milk
- 1⁄3 cup hemp seeds
- 1⁄3 cup nutritional yeast flakes
- 1 garlic clove
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1⁄8 tsp turmeric powder
Instructions
*Note: the boiled potatoes should be cooled off to close to room temperature so that they don't go into the blender hot.
1. Blend all ingredients in a high powered blender until completely smooth. Taste the mixture and adjust the salt to your liking.
2. Transfer to a glass jar and enjoy fresh as a dip, or use as a cheese sauce on pizza, pasta, or in other cooked dishes. Keep refrigerated when not using.
Notes
*Note: the potato weight measurement is for raw potatoes before boiling them. To boil the potatoes, place them in a pot and cover with water and a generous pinch of salt. Bring to a boil, then reduce heat to a simmer and allow them to simmer until they are fork tender (it usually takes around 15 minutes or so, but time can vary based on how big the potatoes are chopped, variety, etc., so just keep an eye on them and after about 10 minutes of simmering try poking a piece with a fork and see if the fork goes in with ease -- if yes, then they are ready). Strain the potatoes and discard the cooking water.
Find it online: https://www.unconventionalbaker.com/potato-cheese-sauce/