📝 About This Recipe
This luxuriously smooth sauce is the ultimate plant-based answer to traditional cheddar sauce, offering a deeply savory, 'no-cheese' experience. By combining the nutty, umami-rich profile of nutritional yeast with a silky vegetable-base, we create a vibrant sauce that mimics the stretch and mouthfeel of dairy without any of the heavy fats. It’s a versatile kitchen staple that brings a comforting, nostalgic glow to any dish it touches.
🥗 Ingredients
The Base
- 2 cups Yukon Gold Potato (peeled and cubed)
- 1/2 cup Carrots (peeled and sliced)
- 1/4 cup White Onion (roughly chopped)
- 1/2 cup Cooking Water (reserved from boiling the vegetables)
The Flavor Core
- 1/2 cup Nutritional Yeast (high quality flakes)
- 1/4 cup Raw Cashews (soaked in hot water for 30 minutes)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Dijon Mustard (adds tang and depth)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Smoked Paprika (for a subtle hint of color and wood-fire aroma)
- 1 teaspoon Sea Salt (adjust to taste)
Emulsion and Texture
- 2 tablespoons Extra Virgin Olive Oil (for richness)
- 1 tablespoon Tapioca Starch (provides a slight 'cheesy' stretch)
- 1 teaspoon Apple Cider Vinegar (for fermented notes)
- 1/8 teaspoon Turmeric (strictly for a vibrant golden color)
👨🍳 Instructions
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1
Place the cubed potatoes, sliced carrots, and chopped onion into a medium saucepan and cover with cold water by about an inch.
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2
Bring the pot to a rolling boil over medium-high heat. Reduce to a simmer and cook for 10-12 minutes until the vegetables are fork-tender.
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3
While the vegetables cook, drain your soaked cashews and rinse them under cold water.
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4
Before draining the vegetables, carefully ladle out 1/2 cup of the starchy cooking water and set it aside.
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5
Drain the cooked vegetables and transfer them immediately into a high-speed blender.
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6
Add the 1/2 cup of reserved cooking water, nutritional yeast, and soaked cashews to the blender.
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7
Pour in the lemon juice, apple cider vinegar, olive oil, and Dijon mustard.
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8
Add the garlic powder, onion powder, smoked paprika, turmeric, sea salt, and tapioca starch.
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9
Secure the lid tightly and start the blender on the lowest speed, gradually increasing to the highest setting.
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10
Blend for at least 60-90 seconds until the mixture is completely homogenous and steaming hot.
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11
Taste the sauce carefully (it will be hot!). If you desire more tang, add a splash more lemon; for more saltiness, add a pinch of salt.
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12
Transfer the sauce to a small pot and whisk over low heat for 2 minutes; the tapioca starch will activate, giving the sauce a slightly thicker, more elastic 'cheese' texture.
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13
Serve immediately while warm and glossy.
💡 Chef's Tips
For an even richer sauce, swap the reserved cooking water for unsweetened soy or oat milk. If you don't have a high-speed blender, make sure to soak your cashews for at least 4 hours to ensure a grit-free texture. To prevent a 'skin' from forming on top, store leftovers with a piece of parchment paper pressed directly against the surface of the sauce. If the sauce thickens too much in the fridge, whisk in a tablespoon of warm water or plant milk when reheating. Avoid using russet potatoes as they can become gummy; Yukon Golds provide the perfect creamy starch profile.
🍽️ Serving Suggestions
Drizzle generously over steamed broccoli or roasted cauliflower for a classic side. Toss with elbow macaroni and top with breadcrumbs for a comforting dairy-free Mac & Cheese. Use as a dip for warm soft pretzels or salty tortilla chips during game day. Layer into a plant-based lasagna or pour over loaded baked potatoes with chives and coconut bacon. Pair with a crisp, dry white wine like a Pinot Grigio to cut through the richness of the nutritional yeast.