When I first went vegan after being vegetarian for most of my life, I began my search for the very best cheese alternatives out there. Cheese was the hardest for me to give up, and I know many others can relate. Until recent years, most non-dairy cheeses just weren’t that great, and the better ones were harder to find.
There are quite a few delicious vegan cheeses on the market now, but they can be pricey and aren’t necessarily the best for your health.
In the pursuit of better alternatives, I’ve experimented with lots of vegan cheese recipes over the years and have found that a good homemade vegan cheese, whether it’s in wheel or a sauce or shred form, is way more satisfying than anything store-bought!
This spicy vegan cheese sauce recipe incorporates potatoes and carrots for a bit of a nutrient boost. I was first inspired to try vegetables in my cheese sauce by a High Carb Hannah recipe, which was my go-to for a while. That said, I enjoy experimenting with different variations and modifying recipes to use up any ingredients I have on hand—and that is how this spicy vegan cheese sauce recipe was born.
Servings: 10
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
3 medium red potatoes, peeled and chopped
2 medium carrots, peeled and chopped
1/2 cup cashews (softened if you don’t have a high-speed blender)
1 cup water
1 cup soy milk (if you want a creamier consistency and don’t mind some extra calories, skip the water and do 2 cups of soy milk instead of 1)
1/4 cup salsa of your choice (I used the Whole Foods 365 brand refrigerated Thick & Chunky Cantina Style Salsa)
3/4 cup nutritional yeast
2 teaspoons hemp seeds
2 tablespoons garlic powder
2 tablespoons onion powder
1/8 tablespoon cayenne (add more to taste)
1/4 tablespoon red pepper flakes
Optional: 1/4 teaspoon turmeric for a darker cheesy color (I didn’t have any on hand, so I skipped it)
Instructions
Optional: If you don’t have a high-speed blender, it’s recommended to soak your cashews overnight to soften them. That way you won’t damage your blender and you’ll get the creamiest consistency possible. I do have a high-speed blender, but I throw my cashews in a small pot, cover with water, bring to a boil and then let them simmer (covered) for around 10 minutes, stirring intermittently. Then I rinse them off with cool water before blending. I find taking this extra step helps me get an extra creamy consistency!
In a medium pot, cover your peeled and chopped potatoes and carrots with water and bring to a boil. Then reduce heat to a simmer, cover, and cook for 10 minutes or until soft.
Drain and rinse the potatoes and carrots, and allow to cool as needed if your blender can’t handle heat. Rinsing with cool water can help speed up this process.
In the meantime, add the rest of your ingredients to your blender. Start with the wet ingredients and end with the dry ingredients for the smoothest blend.
Add the cashews, potatoes, and carrots last.
Blend it all up! You may have to pause blending and stir intermittently or scoop down any ingredients that get trapped at the top of your blender to ensure they get mixed in.
Once ingredients are well blended, give the sauce a taste and adjust seasonings to your liking.
Note: I didn’t add salt to my recipe since the salsa I used had enough salt content for me, but feel free to add a few dashes of salt, or more to your taste.
If you’re new to making cashew cheese recipes, you may be wondering what kind of blender will work best. A lot of people like the Vitamix, which is a great but expensive option. I swear by my Ninja Foodi Heat-IQ blender that I’ve had for four years and counting. It’s a fraction of the cost!
This spicy vegan cheese sauce will stay good in the fridge in an airtight container for up to a week and reheats well in the microwave. Use it as a dip, a pasta sauce, or drink it through a straw… you really can’t go wrong. 😉 Enjoy!
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