Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins
As a passionate vegan chef, I’m thrilled to share this incredible vegan cheese sauce recipe with you. It’s a game-changer that will convince even the most skeptical cheese lovers. I’ve crafted this dish with utmost care, ensuring every step is crystal clear, so you can effortlessly recreate this dairy-free masterpiece in your own kitchen.
Ingredients
- 1 cup (128g) raw, unsalted sunflower seeds
- 1/2 heaping cup (120ml) mashed potato (approximately 1 small to medium potato)
- 2 cloves garlic, finely chopped
- 1 medium white onion, chopped
- 1/4 teaspoon sesame oil
- 3/4 vegetable bouillon cube
- 1 teaspoon apple cider vinegar
- 2-3 tablespoons nutritional yeast
- 1/8 teaspoon nutmeg
- 1/4 teaspoon mustard powder
- 1 1/4 – 1 1/2 cups (295-355ml) water
- Pinch of sea salt and black pepper, to taste
Instructions
- Pre-soak your sunflower seeds for 5 hours in cool water. Alternatively, if you’re short on time, soak the sunflower seeds for 5 minutes in boiling water while sautéing the onions and garlic. (Note: If you don’t have a high-speed blender like a Vitamix, I recommend soaking the seeds for 7-10 minutes in boiling water until softened.)
- Poke a hole in your potato and microwave it for 3-5 minutes until soft. Mash the potato with a fork and measure out 1/2 heaping cup.
- While the potato is cooking, sauté the garlic and onion over medium-high heat in a medium-sized pan until the onions become translucent (about 3-4 minutes). Add a couple of splashes of water to prevent sticking.
- Drain and thoroughly rinse the sunflower seeds. Add them to the pan with the sesame seed oil and sauté for 1-2 minutes to slightly roast the seeds.
- In a high-speed blender, combine the mashed potatoes, sunflower seeds, garlic, onion, bouillon, apple cider vinegar, 2 tablespoons of nutritional yeast, nutmeg, mustard powder, and 1 cup of water. Blend for 2-3 minutes until creamy (you may need to blend a bit longer if you don’t have a high-speed blender). Taste and adjust seasoning with salt, pepper, and additional nutritional yeast to your liking. If you prefer a thinner sauce, add up to an extra 1/2 cup of water. For a sauce consistency suitable for pasta, macaroni and cheese, or lasagna, I recommend using 1 1/4 cups of water. For a dip consistency, add an extra tablespoon of water. Keep in mind that the sauce will thicken as it sits.
How to serve: Serve this vegan cheese sauce as a delicious dip, tossed with pasta, dolloped on pizza, over baked potatoes, or drizzled over vegetables. You can even enjoy it straight from the spoon – it’s that irresistible!
Servings: 2 cups
Nutritional information per serving (1/4 cup)
Calories: 150
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 120mg
Total Carbohydrates: 13g
Dietary Fiber: 3g
Total Sugars: 2g
Protein: 6g
