Velvet Vegan Cheese Sauce
Velvet Vegan Cheese Sauce will redefine your ideas of vegan cheese. Serve it over steamed veggies, potatoes, and even with mac and cheese.
Servings 12
Calories 144kcal
Equipment
Ingredients
- ¼ cup vegan butter
- ¼ cup all-purpose flour (sub gluten-free)
- 1 cup hot water
- 1 tablespoon Bragg Amino Acids
- ¼ teaspoon turmeric
- ½ teaspoon garlic powder
- ¼ cup nutritional yeast flakes
- 15 oz pumpkin puree
- 15 oz chickpeas (including liquid from the can)
- 2 cups vegan cheddar shreds either Follow Your Heart or Daiya
Instructions
- In a saucepan, melt vegan butter over low heat. Add flour with a whisk and beat over a medium heat until mixture is smooth and bubbly.
- Whip in 1 cup of hot water, Bragg, salt, garlic powder, and turmeric, stir well.
- In a food processor combine the pumpkin and full can of chickpeas (including liquid from the can). Pulse the food processor up to a minute or as needed so that the mixture is very smooth. You don't want lumps from the chickpeas.
- Add the flour mixture from the saucepan to the food processor along with the vegan cheese. Pulse for up to a minute. You may still have some lumpiness from the vegan cheese.
- Transfer this mixture back into the saucepan over medium heat and add 2 tablespoons of water. Stir to combine. Put the lid on the saucepan and cook for one minute. Remove the lid and stir then reduce heat to low and cook for another 4 to 5 minutes, until the cheese has melted and the sauce is smooth.
- Once the cheese sauce is done, allow it to cool before transferring to a sealed container. This will keep in the fridge for up to one week.
- Serve over baked potatoes, steamed broccoli, on sandwiches, and you can even add some salsa to create a delicious nacho cheese sauce.
Nutrition
Calories: 144kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 398mg | Potassium: 142mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5700IU | Vitamin C: 1.5mg | Calcium: 35mg | Iron: 1.4mg