Whole Food Plant Based Cheesy Sauce

Whole Food Plant Based Cheesy Sauce

  • What's in it?

Potato (update:  I have also subbed white beans and cauliflower for the potato and got good results), carrot, onion, turmeric, garlic, water, cashews, nutritional yeast, salt

  • Where did I find it?

Molly Patrick's blog, Clean Food Dirty Girl
  • Why do I like it?

The sauce is creamy and substantial yet light at the same time.  It is not overpowered by the turmeric as some vegan mac and cheese sauces are.  The sauce makes enough for leftovers and lasts for up to a week in the fridge.  The ingredients are basic, yet the sauce has a crave worthy flavor.  

  • What did I change from the original recipe?

I increased the amount of salt.  I have also subbed white beans and cauliflower for the potato and got good results (same amount as the potato).

Just recently I added one teaspoon of apple cider vinegar to the finished sauce.  It added a nice tanginess which I really loved.

  • Want the recipe?   CLICK HERE.  (note - scroll down the blog post for the recipe).