Updated: Jun 5, 2018
The tastiest and simplest plant-based cheese sauce.
Bonus: 15 minutes to make and requires only 5 ingredients.
Makes enough for 1 pound of pasta.
1 yellow potato, roughly cut into chunks
1/2 onion, roughly cut into chunks
3/4 cup nutritional yeast
2 tsp sea salt
Cook pasta according to package instructions
Place potato and onion in a medium pot and cover with water
Boil and cook until soft, about 8 minutes. Don’t overcook, otherwise the sauce will become too starchy versus creamy and saucy
Turn down heat. With an immersion blender, blend veggies with remaining water until creamy
Add nutritional yeast and sea salt
Keep cooking it down and stirring on low heat to thicken, 2-3 mins
The sauce is now ready to be added to pasta (or on top of a nacho platter or anything else that calls for a cheesy sauce)
Add smoked chipotle pepper which adds a nice smoky, deep flavor – especially good on a nacho platter. Miyoko Schinner’s recipes – especially for cheese – are always reliable, like this one.
Go For Gold (Or cheddar color)
Add anatto seeds during step 1. These seeds are used to make real cheese for its orange-y coloring. If you can't get a hold of anatto seeds, try a carrot instead, adding it with your potato and onion.
Add 2 tbsp of tapioca flour after step 4 and constantly stir over low heat for a few minutes. This will make the sauce gooey and stretchy. Stop stirring once it starts to get stretchy, otherwise the sauce will become extremely thick!
Use it for...
Add breadcrumbs or panko and pop it in the oven for a baked mac & cheese
Nacho Platters (with jalapeños, black beans, corn, guac, fresh cilantro and tomatoes)
With chips (as a dip)