This is the best substitute “cheese” sauce I have tried. It is quick and easy to whip up and it is a versatile condiment. You can use it on potatoes, brown rice pasta (which of course is gluten-free), veggies – or whatever you like to eat cheese sauce on.
The arrowroot powder thickens it up nicely and the nutritional yeast flakes amp up the cheesy taste.
I usually will serve this over baked potatoes and then use the extra the next night in pasta to make a vegan mac and cheese. My family loves it! The Vitamix is my preferred method for blending up anything that you need to be creamy and smooth. It is so powerful and great for making sauces. It is truly the best investment I have ever made in my kitchen!
- 4 ounces roasted red peppers
- ¼ cup raw cashews
- 1 ½ teaspoons sea salt
- ½ teaspoon onion powder
- 3 heaping tablespoons of nutritional yeast flakes
- ¼ teaspoon garlic powder
- ½ teaspoon mustard powder
- 2 tablespoons arrowroot powder
- 1 tablespoon freshly squeezed lemon juice
- 2 cups of unsweetened almond, rice or soy milk*
- Blend all of the ingredients together in the Vitamix or blender until smooth.
- Heat the sauce in a saucepan on medium heat stirring frequently until it thickens (a few minutes)
- Pour on top of brown rice pasta, potatoes, or veggies.
Delicious and very satisfying!
*For the almond milk, you can use a commercially prepared brand or make your own. I prefer to make my own by soaking one cup of raw almonds overnight. In the morning, drain the almonds and put in a blender with 4 cups of pure filtered water. Blend until smooth. Pour the almond milk through a nut bag to drain out the almond pulp. Store in the refrigerator for up to 4 days. I also reserve the almond pulp to make crackers or baked goods. It is gluten free and full of protein and other nutrients.
You can also use rice milk or any of the other nut milks available on the market.