The Ultimate No-Cheese Sauce

The Ultimate No-Cheese Sauce

What kind of cheese isn't yours?

NACHO cheese!!  

Sorry - I had to.  My husband told me that joke about 5 different times while experimenting with this recipe.  

This recipe was a work in progress for months.  I am a cheese loverrrrrrr so I have extremely high standards for what a cheese replacement sauce should taste like.  

It was super important to me to make this entirely from whole food ingredients.  No vegan cheese flakes or anything like that.  

We do actually eat cheese in our house,  we actually eat way too much cheese if I buy it.  Like dunk our faces in a bowl of queso if it's in front of us. 

So the desire to create this recipe, came from trying to wean ourselves away from it.  Everything I've read and researched advises reducing or eliminating dairy to help your body function even better.

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    What's amazing about this sauce is that it can really be used with almost anything.  

    A few ideas I've tried...

    Dip some tortilla chips or veggies in it.

    Use it as a salad dressing for burger bowls.

    Use it for the sauce in macaroni or pastas.

    And guess what else?!  It passed the test for my kids without them asking what the difference was!!  Try it out in your kitchen and let us know what you think!

    Ultimate No-Cheese Sauce 

    Ingredients:

    • 1 carrot, chopped
    • 1 small russet potato, chopped 
    • 1/2 red bell pepper, chopped
    • 1 cup cashews
    • 2 tbsp. nutritional yeast
    • 1/2 lemon, juiced
    • 1 tsp. salt
    • 1/2 tsp. garlic powder
    • 1 tsp. onion powder
    • 1/4 cup milk
    • 3/4 cup water from pot

    Instructions:

    1. Bring a large pot of water to a rolling boil.  Begin by adding the carrot and potato and keeping heat at a boil.  After 5 minutes, add the bell pepper and cashews.  Boil for another 3-5 minutes or until the vegetables are soft.  Turn the heat off and allow it to sit while you gather everything else.
    2. In a food processor or blender, add the nutritional yeast, lemon juice, salt, garlic powder, onion powder, and milk.  Gather 3/4 cup of water from the pot you used to cook the vegetables.  Now, drain the remaining water down the sink and add the cooked veggies and cashews to the food processor.  
    3. Blend on high for 1-2 minutes until sauce is smooth and creamy.  Taste and adjust salt and pepper as necessary.  Add more liquid if you prefer the sauce to be thinner.  
    4. Serve immediately or store leftovers in an air-tight container for up to a week.