Sunrabbits Velvety Vegan Cheese Sauce Food

SUNRABBIT'S VELVETY VEGAN CHEESE SAUCE

Sunrabbit's Velvety Vegan Cheese Sauce image

This has become my go-to vegan cheese sauce--great with pasta, excellent for nachos, even works as a vegan fondue dip!

Provided by Sunrabbit

Categories Sauces

Time 25m

Yield 1 recipe, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 small white onion
1 cup red potatoes, peeled and chunked
1/4 cup carrot, peeled and chunked
2 -4 fresh garlic cloves, peeled
1/2 cup almond milk
1/4 cup raw cashews
2 teaspoons sea salt
1 teaspoon Dijon mustard
1/4-1/3 cup unrefined coconut oil
1 tablespoon fresh lemon juice
1/4 teaspoon ground black pepper
1 -2 tablespoon nutritional yeast flakes (optional)

Steps:

Add onion, potato, carrot, and garlic cloves to a small sauce pan and fill with just enough water to cover the veggies. Bring to boil, then cover and turn down the heat. Simmer for fifteen minutes, or until veggies are very soft.
Place almond milk, cashews, sea salt, coconut oil, mustard, lemon juice, black pepper, and nutritional yeast flakes in blender cup. Drain water from softened vegetables and add to blender. Process until perfectly smooth (use Soup button if you have a Blendtec). Serve immediately.

Nutrition Facts : Calories 68, Fat 5.9, SaturatedFat 4.2, Sodium 397.1, Carbohydrate 3.8, Fiber 0.5, Sugar 0.6, Protein 0.8

SUNRABBIT'S VEGAN MAC'N'CHEESE

Sunrabbit's Vegan Mac'n'Cheese image

So, what do you do when you are trying to transition your children to a mostly vegan diet and they are obsessed with Kraft Macaroni & Cheese? This is what you do, my friends. You make THIS.

Provided by Sunrabbit

Categories Macaroni And Cheese

Time 25m

Yield 4 1/2 cups, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces whole wheat pasta
1/2 small onion, peeled and chunked
1/4 red bell pepper, chunked
1 cup red potatoes, peeled and chunked
1/4 cup carrot, peeled and chunked
3 -4 fresh garlic cloves
1/2 cup almond milk
1/4 cup raw cashews
2 teaspoons sea salt
1/4 teaspoon Dijon mustard
1/4-1/3 cup unrefined coconut oil
1 tablespoon fresh lemon juice
1/4 teaspoon ground black pepper, to taste

Steps:

Add onion, peppers, potatoes, carrots, garlic and water to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
While the vegetables are simmering, cook pasta until al dente. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
Place the almond milk, cashews, salt, coconut oil, mustard, lemon juice and black pepper in a blender cup. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Serve immediately.

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