This plant based cheddary sauce is perfect for mac and cheese, other pasta dishes, as a dish, or truly whatever you want!
Nut-Free Cheddar Sauce [Vegan]
Cooking Time
10
Ingredients
- 1/3 cup nutritional yeast
- 1/3 cup raw (shelled) sunflower seeds
- 1/3 cup old-fashioned rolled oats
- 2 tablespoons tapioca starch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon mustard powder
- 1 teaspoon regular paprika (not smoked)
- 1/4 teaspoon turmeric powder
- 2 1/2 cups water
- 1/4 cup diced red bell pepper
- 1/2 tablespoon coconut aminos
Preparation
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To your blender, add the nutritional yeast, sunflower seeds, rolled oats, tapioca starch, garlic powder, onion powder, salt, mustard powder, paprika and turmeric powder. Process until it becomes a fine powder, about 20 seconds.
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Add the water, red bell pepper and coconut aminos to the blender and process until smooth. Transfer the mixture to a saucepan and heat over medium-high heat. Cook for 7 - 10 minutes, stirring often. It will slowly become thicker and thicker. As this happens, begin to stir constantly until it's thick and gooey.
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Remove from heat, cool to room temperature, then promptly store in your fridge.
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Sauce
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