Vegan Cheese Sauce
I love making lasagna and have been searching for a dairy & gluten free béchamel alternative for a while now and finally created this incredible sauce. It can also ake the most amazing nacho cheese style dip with the addition of a few jalapeños.
Key Facts
- Vegan
- Gluten & dairy free
- Prep ahead
- Massive crowd pleaser!
Ingredients
- 2 large potatoes
- 2 carrots
- 1 small onion or leek
- 1/2 cup nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 teaspoon each garlic & onion powder
- 1 teaspoon white miso paste
- 1/2 - 3/4 cup warm water
Preparation
01
Roughly chop your vegetables, add the potatoes & carrots to a pan, bring to the boil & cook for 10 minutes or until a knife inserts easily.
02
Meanwhile slice your onions, add to a small pan with 1/2 teaspoon avocado oil with 2-3 tablespoons of water & gently sauté with a lid on until soft. Stir occasionally.
03
Drain your potatoes & carrots, shake off the excess water & add to a blender with everything else except the water. Blitz until smooth then thin out until at your desired consistency, the longer you blend the smoother & thicker the sauce will become as the starch is released from the potatoes.
Keep in the fridge using within 4-5 days if you don’t use straight away.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
