I was very hopeful that this recipe would be a hit. After reading the previous replies about how new vegans may not enjoy the taste, I was hesitant to try this (only been vegan about 2 months). Cheese for pizza, tacos, baked potatoes, lasagna, and so much more. While scalloped potatoes are baked in a creamy sauce, potatoes au gratin also contain cheese and sometimes even breadcrumbs. When I presented a spoon of it to my omni husband I said “hey, you gotta try this potato sauce, it’s garlicy delicious!” and he agreed and loved it. I’m not a fan of the potato/carrot mix for a sauce either, but I certainly will continue to try recipes because I would much rather try something like this than go back to velveeta if I have a hankering for some yellow creamy saucy goody. Incidentally, BNV’s green chili sour cream is so much far superior to any fake cheese sauce! There is no nuts, no oil and totally healthy, as it’s made from vegetables like potatoes and zucchini. As an Amazon Associate and member of other affiliate programs, I earn a small percentage from your purchases at no cost to you. Just experimented and found adding 3/4 to 1 tsp smoked paprika to whole recipe is a great, optional addition. I’m assuming the food processor wouldn’t’ quite get this creamy and lump-free, which is why I’m considering an immersion blender. *This is the only vegan cheese/queso that my 11 y/o has approved! I will be making it again soon. I nearly added more water, but persevered and it came out just right. Thanks for the dope af recipe! Amazing! Cauliflower makes it more like alfredo sauce, but is also yummy. I love your blog. This sauce is yummy, creamy, I think it’s cheesy, idk… . I can’t speak for anyone else, but my reasoning for trying to duplicate flavors and textures of animal protein foods is for my children who go back and forth to their dad’s, who doesn’t feed them even a vegetarian diet, (kind of a way to turn the knife even though they were always vegan) and especially when I have family over, or entertain, and really want to show them they don’t have to give up their favorite flavors and textures to become vegan. This sauce is amazing!! I thought the sauce was incredible. Vegan herb Dip I love homemade guacamole or avocado aioli , but I prefer to serve these Mediterranean oven potatoes with a herb dip. Allow it to naturally release for 10 minutes and that’s it. Some of us also have food allergies, and miss certain foods. So, I have been using dry. It makes this easy recipe even easier!–Mary W. I just made this cheeze sauce. I can always add them if it doesn’t taste as good. I followed the recipe exactly (my last vegan cheese recipe was a disaster, so I wanted to make it right). By covering with a damp paper towel and microwaving for 30 seconds they were the best gluten free biscuits I have had in 2 years. I doubt it – but try anyway. I read them constantly, been veg for almost 20 years and alter recipes 90% of the time to make them vegan (was strict vegan for 3 yrs), and I also cook for meat-eaters regularly. And it’s of course healthy, satisfying, vegan and gluten free. I ended up adding a little vegan sour cream, more nutritional yeast and taco seasoning. I’ve been eating plant based for 4 years now, so maybe my taste buds have changed, but boy am I glad they did, this was better than any Mac and cheese I made in my previous dairy life and no heavy feeling afterwards. I was out of potatoes, but had instant mashed potato buds on hand to use instead. Blend on high for a minute or two until Thank you for this recipe! I actually weighed out 3 Yukon Gold potatoes to about 16oz, or 1 lb. I’m making it again tonight! I make this often, and love it! Everyone entitled to their opinion but I was taught if you don’t have anything nice to say than don’t say it at all. Once everything is combined, turn on the … I’ll be dousing my vegan barbacoa chimichangas in it tonight <3. The potato hack for three days will expedite your taste bud transition. It’s the consistency and tang of those ‘ready-to-eat’ packets where you squeeze processed goop onto nuked pasta. I was skeptical, to be sure, but mine turned out thick and creamy and not potato-y at all! So shockingly good. The first time, I used Yukon Golds, and it was amazing. A table spoon of white miso helps as does subbing in some lactic acid powder for some of the other acids. BRYANNA CALLS IT, “GOLDEN SAUCE”, AND USES POTATO, CARROT, ONION, TOFU, NOOCH, LEMON JUICE, SALT OR MISO, AND GARLIC GRANULES…. My omni husband just said, “this tastes like real cheese!” One other note, I made this super easy by using canned potatoes and carrots! pinch dry mustard or 1/2 teaspoon any regular mustard Thanks for the very easy and delicious recipe Chuck! Serve 1-1/2 cups of cheese sauce with the baked potatoes. It has a warm creamy texture with less fat. you consider equivalent to 2-3 carrots. Now most Vegan Cheese Sauce recipes I had tried so far were made from Tofu or Cashews, which are ok…..and sometimes good…. Thanks for all you do. I would delete all of the negative comments. That seems to be the ticket in so many recipes. I am starting a Mary’s Mini in 2 days and I know I will appreciate this. Sorry to be so negative in my first comment on this site, but honestly: there have to be better solutions to the vegan cheese sauce problem than this. I love it, but I cook a small onion with the veggies !!! This time, not as much carrot instead cheezy goodness! As others have pointed out, it tastes like what it is: carrot and potato and nutritional yeast. To those (sometimes) rude folks who said it was thin potato soup are mistaken, in my opinion. You could try a small amount of sweet potato instead. I wonder if some people who didn’t like it missed a step or two, because this was as satisfying as any fatty, oily cheese sauce for me. 1/4-cup nutritional yeast flakes Human nature? Transfer to Vitamix without liquid. This looked too simple to be a true cheesy substitute. Preheat the oven to 350 and bake the potatoes for an hour or until they are easily pierced with a fork. 1 batch of vegan cheddar cheese sauce - click here for the recipe; Instructions. I think the big difference between last time when I made this was I used yellow mustard (not brown) and I used russet potatoes which didn’t cream up and goo up like these did. Thank you! If so, how much? This is not the same as being vegan. 5 oz carrot (about 1 very large) peeled and cut into 1-inch pieces (about 1 cup) I probably missed this somewhere but are the potatoes peeled or unpeeled? It is really creamy and goes great with the nooch flavor. No vitamin aftertaste.! 1 ½ – 2 tablespoons ketchup or tomato sauce Daiya is just plan nasty. It absolutely satisfies my craving for cheese! Blend until smooth. I just discovered BNV and this was my first recipe to try. If I use the instant pot do I still cut the potatoes or leave whole? I made the recipe as written and it is so delicious! I just made this (minus brown mustard and onion powder, which didn’t have) and really enjoy it!!! It is great! Thanks, Chuck!!! Prepare the pimento cheese so that it has time to rest in the refrigerator. I agree with some that it tastes nothing like cheese sauce, but I like it for what it is. I did add 1 tsp smoked paprika however and it added a slight smoky, spicy flavor. I’m not sure what was going on with this ingredient photo. The food I choose to eat needs to taste good, that’s all. I’ll try not to expect it to truly taste cheesy, but hopefully it will still make a tasty sauce for veggies and casseroles. Please don’t let the disagreeable ones slow you down. I have a recipe similar to this but it doesn’t include the vinegar or turmeric. Pierce potato several times with tip of sharp knife in order to allow steam to escape. Can’t even finish my potato with the new batch of cheese sauce on it. I just made a double recipe so I can heap it on my veggies! PRO. Wow a nostalgic moment of comfort food followed. I tried this great recipe two days ago and immediately poured it on gluten free pasta. Thank you so much for this delicious cheese sauce recipe. Now go ahead and get a spoon or something. It is a quarter cup of nutritional yeast and two additional tbsp of nutritional yeast. Don’t know…..I’m not a low-carber and I’ve never made it that way. This fabulous creamy homemade cheese sauce is one of the quickest, easiest sauces to make and perfect for dipping broccoli and other veggies or drizzling over baked potatoes… This recipe is great as is!! The consistency is the most accurate I’ve come by. And, this cheese sauce is one of those simple things. Good luck. I ended up making a broccoli and cheese soup out of it, just so I wouldn’t waste the food. I’m not sure what was going on … Brand New Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. My husband, who is not vegan also was having Mac and cheese, dairy style. I have a really old, antiquated blender that won’t blend water never mind actual food. I add it to everything ! Mushed up potatoes with too much garlic in it. I’ve made this before and it was Amazing… Made it today to take to a Burrito Bar supper at work and It’s not as great for some reason, Disappointing, so not sure if I’ll take it or not… Carrot is kinda the first taste I detect when I tried it… So I’m thinking I had too big of carrots…. Thank you! Pour over veggies or use to make some incredible guilt-free nachos. I can’t wait to put this on a baked potato. Incredibly some of the ingredients used to make this amazing cheese sauce are…. Not sure how to add a pix, but I took plenty and was hoping to share. Thanks, Chuck. . Maybe your bitterness is left over from adjusting your lifestyle? I never thought I would eat a cheese sauce by the spoonful. Canellini us excellent! I’m serving it tonight over baked potatoes and broccoli/cauliflower. Thank you! Tastes buds really do change tho! I was so sick of the fake cheeses and didn’t like the cashew ones. This did not taste like cheese at all but added a creamy texture to mashed potatoes, with a nice yellow-orange color. So I get where she’s coming from. Thank you!. or 3. Cut the lemon juice in half bc of comments, also didn’t include the vinegar. Delicious nut-free Vegan Cheese Sauce made with potatoes, carrots, and onion. 1 clove garlic Also I replace the salt in the recipe with yellow miso, which gives it more of a cheddary taste. Made it exactly to the recipe and did not peel the potatoes or carrots. So this 3rd variant is more of a creamy sauce with a slight cheesy flavour: not in any way a like-for-like substitute for the gorgeous cheese sauce of my pre-vegan days, but tasty and satisfying for all that. My husband (non vegan) even commented how good this sauce tasted. Thanks for a recipe that requires just basic ingredients. My fridge is never without it! Thank you! I didn’t think this was possible. So healthy and yummy!!! !” Made it tonight and it was a huge horn, We like spicy, so I added a full can of Rotel (original), which gave it some zing! I had no trouble with either the lemon juice or vinegar as soon have stated but I did add 1/2 cup of cashews, more salt, and two generous teaspoons of white miso. Ellen Fisher is a good vegan to buy the recipe book from. 2 C unsweetened unflavored plant milk So I had to make some adjustments bc I didn’t have all the ingredients… Used 1 large sweet potato instead of the ones listed. The search for a cheese alternative continues…. This recipe makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks. Am I doing something wrong? It felt like mashed potatoes. It is sure to be on the standard rotation! I don’t have anything against the nut milk version I’ve made in the past, but I don’t always have it on hand. I’ve had absolutely no luck with low-fat cheese sauces since going WFPB five months ago, but even though this sauce, like all other low-fat vegan cheeses, is just a cheese-“like” thing, it is right on the money for consistency and taste compared to all the (many) others I’ve tried. Thank you SO much!! My carnivore husband liked it. Love, love, LOVE this dauce! Thank you for sharing it with us. I now make my vegan cheese sauces one of three ways: Post navigation. My 17 year old son, who was the catalyst behind our vegan diet, will LOVE this. Also, I added a couple of TB more of the nutritional yeast. Thank you Chuck for all the work and time that you put into your recipes for us. I, too, put the smoked paprika or even liquid smoke in and if I want a bit of salty flavor, Miso or even a small bit of aminos work well. 10 delicious ways to serve baked potatoes best baked potatoes with broccoli cheese sauce er a side of bread broccoli cheddar twice baked potatoes recipe cups kale chips baked potatoes with broccoli buffalo cheese sauce domestic superhero vegan broccoli cheese baked potato very veganish. I make this and add 1 can of diced tomatoes and green chilis. I normally cut them at least in half – sometimes in quarters. This Cauliflower No Cheese Sauce is a great cheese substitute! But I’m so glad I did!!! This is delicious!!! My kids wouldn’t even eat it. And maybe some more garlic.). It does make a lot. I plan on serving it tonight over macaroni for my vegan husband for his dinner. If you are doing a program that does not allow nuts/seeds or beans a potato/carrot based sauce like this one is perfect. Thanks Chuck for this brilliant recipe and for all you do. I made this recipe a year ago when I first became a vegan and didn’t like it and as you said, your tastes change and I just made it tonight and it’s absolutely wonderful. Best cheese sauce recipe I have ever made. I am relatively new to this lifestyle but have often thought the same thing. Not sure – I would think quite awhile. ★☆ This is my second time making this recipe. Thanks and keep up your wonderful recipes for us Vegans!!! Add salt, spices and bake it. Tacos, nachos, veggie dip, tater tots, queso dip. If you don’t know what cheese tastes like, you need to broaden your world and try some. 2 tablespoons flour (any whole grain flour) Thank you for sharing this fantastic creation!! Can’t wait to make more of them! I’ve noticed that at least the recipes I look at don’t have servings listed. Having it right now on gluten free macaroni for a mac ‘n cheese that I actually like this time. The texture and color perfect. Put all ingredients into a saucepan and stir with a whisk. 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