Creamy Vegan Cheese Sauce Bliss
Indulge in this luscious vegan cheese sauce made with wholesome ingredients like carrots, red peppers, tahini, and cashew butter. This plant-based treasure is infused with onion and garlic powders, zesty apple cider vinegar, and umami-rich miso, creating a creamy, satisfying sauce. Drizzle it over veggies, pasta, or use it as a dip for an irresistible treat. Nutritious, rich, and oh-so-flavorful!
ingredients
- 1 cup carrots, finely chopped
- 1 cup red bell pepper, chopped
- 3 tablespoons tahini
- 2 tablespoons cashew butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon white miso paste
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 1/4 cup nutritional yeast
- Salt and pepper to taste
steps
- 1.
In a pot, steam the chopped carrots and red bell pepper until tender, about 10 minutes.
- 2.
Transfer the steamed veggies to a blender or food processor.
- 3.
Add tahini, cashew butter, onion powder, garlic powder, miso, soy milk, apple cider vinegar, and nutritional yeast to the blender.
- 4.
Blend until smooth and creamy, scraping down the sides as needed for even consistency.
- 5.
Taste and season with salt and pepper to your preference.
- 6.
If the sauce is too thick, add a bit more soy milk and blend again.
- 7.
Serve warm over pasta, steamed vegetables, or as a dip. Enjoy!