Quick And Dirty 5 Ingredient Vegan Cheeze Sauce Food
VEGAN CASHEW CHEESE
Makes 1 cup (210 g)
Provided by Molly Patrick of Clean Food Dirty Girl
Number Of Ingredients 6
Steps:
- Soak, drain, and rinse cashews.
- Place in a food processor, along with lemon juice, salt and black pepper.
- Pulse for about 1 minute to combine ingredients.
- Add water and process until completely smooth, about 2-4 minutes. Turn off the food processor and scrape the mixture from the sides a couple of times while processing.
- Is it seriously that simple? Yes lovers, it is.
EASY VEGAN CHEESE SAUCE
Easy vegan cheese sauce, ready in 3 minutes! A super simple and nut-free plant-based recipe which requires only a handful of ingredients. This vegan queso is perfect for pizza, nachos, Mac and Cheese, burgers, pasta bake, toast, and more savory recipes. The sauce doesn't contain cashews!
Provided by Michaela Vais
Categories Side Dish
Time 3m
Number Of Ingredients 7
Steps:
- Put all ingredients into a saucepan and stir with a whisk. Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly.
- Let simmer on low to medium heat for about one minute until the sauce is stretchy.
- Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and many other savory dishes! Please read the recipe notes below.
Nutrition Facts : ServingSize 72 g, Calories 148 kcal, Carbohydrate 10.4 g, Protein 3.9 g, Fat 10.8 g, SaturatedFat 9.3 g, Fiber 2.2 g, Sugar 2.3 g
REALLY EASY VEGAN GRAVY OR CHEESE SAUCE
This is quick and easy, and I love it with vegetables or over rice. It gives a nice creaminess to everything! I thought I got this from Recipezaar but can't find it so I'm posting it so I won't lose it! Feel free to add soy sauce if you like.
Provided by Sharon123
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Heat up the broth.
- Take a little of the hot liquid and put in bowl.
- Whisk in cornstarch, set aside.
- Pour nutritional yeast and spices into hot liquid, stirring until dissolved.
- Add cornstarch mixture and cook until as thick as you desire. This only takes a few minutes.
- Add salt and pepper to taste.
- Tis is great over baked potatoes, vegetables, rice, noodles. Enjoy!
VEGAN CHEESE SAUCE
I got this from a friend back when I was a freegan. I still sometimes make it, and it's always a big hit with everyone. You can use it to make vegan nachos or top pasta.
Provided by bikepunxx
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Combine nutritional yeast, flour, paprika, salt, garlic powder, and cumin in a saucepan; add water. Whisk constantly over medium heat until thick and bubbly, about 5 minutes; remove from heat.
- Stir margarine into the yeast mixture until melted. Mix in salsa.
- Cook and stir over low heat until tomatoes are warmed through, about 5 minutes.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 15.2 g, Fat 6 g, Fiber 4 g, Protein 6.5 g, SaturatedFat 1 g, Sodium 1231.3 mg, Sugar 3.2 g
QUICK AND DIRTY 5-INGREDIENT VEGAN CHEEZE SAUCE
This is a somewhat simplified recipe from a great vegan website, http://ohsheglows.com/. It tastes amazing, with very little effort! Add in some vegan ground round, and you've got cheeseburger sauce for macaroni. We did that, and added frozen veggies, too. Awesome instant supper.
Provided by CorriePDX
Categories Vegan
Time 15m
Yield 2/3 cup
Number Of Ingredients 6
Steps:
- In a 2-cup measuring cup, whisk together the Bisquick and milk until all clumps are gone.
- In a skillet or pot, melt the Earth Balance over medium heat. Pour in the milk and Bisquick mixture, and add the nutritional yeast. Whisk well. Reduce heat to low-medium.
- Add Dijon and garlic salt to taste, and whisk frequently until the sauce thickens up, for about 2-5 minutes. Don't let the sauce burn!
- If the sauce ends up too thin, you can add more Bisquick. Or if it's too thick, you can add more "milk" as needed.
- Store in an air-tight container for up to 5-7 days. Reheat in the microwave or on the stove-top (add a splash of milk if it's too thick) and whisk well.
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THE ULTIMATE 5 INGREDIENT VEGAN CHEESE SAUCE - VEGANOSITY
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5/5 (3)Category Appetizer, SauceCuisine American, VeganCalories 54 per serving
- Boil a pot of water and cover the raw cashews in the water and soak for at least 4 hours. The cashews should double in size and look plump and feel soft. Drain and rinse.
- Put the cashews in the blender and add the yogurt, nutritional yeast, salt, and water in the blender and blend at a high speed for 1 minute. Scrape the sides and blend for another 1 minute, or until the sauce is smooth and creamy. You shouldn’t see any solid pieces of nuts.
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- Healthy Vegan Queso. Ever since I discovered Making Thyme for Health’s vegan queso recipe made primarily from veggies, I’ve been the queen of vegan potlucks.
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- Soy-Free Vegan & Paleo Cream Cheese. If you miss cheesecake or even a bagel smeared with some cream cheese, you can kiss that melancholy goodbye. Healthful Pursuit creates a cashew version of cream cheese that you can use as a substitute for any recipe that calls for cream cheese.
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Reviews 75Category SauceCuisine American, VeganTotal Time 1 hr 10 mins
- Bake the sweet potato for an hour or it’s easily pierced with a fork. When it’s cool enough to handle, peel it and measure out one cup of the potato. You can also peel it and cut it into cubes and microwave until soft to the touch, approximately 15 minutes.
- Put the cashews, 1/2 cup sweet potato, 1 tsp dry yellow mustard, 3 tsp apple cider vinegar, 2 tbsp nutritional yeast, 1 ½ tsp salt, ½ tsp onion powder, 2 tsp miso paste, and ½ to ¾ cups (start with a ½ and add more until you get the desired consistency you’re looking for) milk in the blender and blend on a high speed until the sauce is thick and creamy. You shouldn’t be able to see or feel any pieces of the cashews. If you do, scrape the sides and keep blending until it’s smooth and creamy.
- Note: I use the “whole foods > soup” setting on my Blendtec blender to get the desired consistency.
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- Slowly add water and miso or mustard, whisking well. I use a whisk and a wooden spoon to incorporate everything well. An immersion (stick) blender works well too, but make sure yours is ok for hot foods.
- Continue stirring and whisking over medium heat until thick. You may want to add more water depending on how thick you want the sauce at this point. Stir in lemon juice & maple syrup at end. Taste, and adjust for salt.
- Use immediately, refrigerate any leftovers. When cooled, the sauce becomes "spreadable". You can return it back to a sauce by reheating and adding more water while heating it on the stovetop. An immersion blender makes this easy. Enjoy! :)
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