Easy Peasy Oh So Cheesy Sauce

Who loves a good cheese sauce? One that's ooey gooey, thick and creamy, has that deep, dark orange colour? What if I told you it was dairy-free?!?

Yup! After some experimentation in the kitchen, I've finally come up with my most perfect "cheese" sauce. You can use it for mac + cheese, some delectable broccoli sauce, or add a few red pepper flakes and have an amazing queso sauce for your nachos.

Here it is - I can't wait to hear what you think.



Mama C's Easy Peasy Oh So Cheesy Sauce


  • 1 cup vegetable broth

  • 1 cup carrots, diced

  • 1 cup onion, diced

  • 1 cup sweet potato, diced

  • 2 cloves garlic

  • 1/2 cup cashew milk (or your preferred non-dairy milk)

  • 2 tablespoons nutritional yeast

  • 2 teaspoons lemon juice

  • 1/2 teaspoon paprika

  • 1/2 teaspoon turmeric

  • salt to taste


  1. In a saute pan, heat the vegetable broth over medium-high heat. Add the carrots, onion, sweet potato, and garlic. Cover and cook for 8-10 minutes, until the vegetables are soft.

  2. In a high-speed blender, combine the cooked vegetables, cashew milk, nutritional yeast, lemon juice, paprika, and turmeric. Blend until very smooth. Add salt to taste, if necessary.

Tips: If the sauce is too thick while blending, you can add a splash of water to help it along; or utilize a tamper if your blender accommodates one.

The sauce will keep in an airtight container in the fridge for 5-7 days. I use a reusable silicone bag for ultimate freshness.

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