Sometimes you just want a sauce that is thick and rich with a cheesy flavor to pour on top of your food for a delectable comforting flavor. But how can you get that without using a store-bought vegan “cheese” sauce with who knows how many questionable ingredients in it?

This sauce is the perfect option. It’s creamy, silky, and oh so delicious on top of baked potatoes, nachos, pasta, or mixed into beans. Just about anywhere, really And, of course, made with whole food ingredients that you actually recognize and can pronounce. No funny stuff here!

Scroll down for the recipe ↓

   

More than just cashews

Unlike most “cheesy” vegan sauces that are primarily made up of cashews or another type of nut, this sauce is made up of quite a bit of carrot, which is nice because it’s not just nuts. The more vegetables you can sneak into things, the better, right?

We also added turmeric, cayenne pepper and caraway seeds to give the sauce a warmth and body. If you haven’t tasted caraway seeds, they’re nutty and bittersweet. They even have a slight anise flavor too, and that adds complexity to the flavor of the sauce and makes it more well-rounded.

How to use this sauce

Let’s be real, you’ll want to pour this on everything.

But for some ideas, you can use this on your baked potatoes (as pictured below), mixed into your grains, beans, and vegetables, in sandwiches, dips, and even soups.

Use it as vegan nacho “cheese” sauce, it into your broccoli (broccoli cheddar anyone?!) and to top off your dishes with it.

 

Turmeric “Cheddar” Cream Sauce

Makes 378g | 1 3/4 cups

1 3/4 cups | 222g medium carrots, peeled & sliced into thin rounds

1/4 cup | 30g chopped onion 

1/2 cup | 66g raw cashews

1 tsp | 6g Dijon mustard 

1/2 tsp | 2g ground turmeric 

2 pinches ground cayenne pepper

1/2 tsp | 1g caraway seeds, toasted 

Sea salt, to taste 

3 tbsp | 30ml extra-virgin olive oil 

3/4 cup | 120ml water 

1. Place carrots, onions, and cashews in steamer basket and steam on medium flame for 12 minutes, or until carrots are soft.

2. Place cooked vegetables in a high-speed blender and add the rest of the ingredients. Blend on high for 2 minutes, scraping down the sides of the blender when necessary. The consistency should be super smooth and creamy, without any lumps.

3. Adjust seasoning and transfer to a glass container. Will store in the fridge for up to 4 days.

  

Did you make this recipe? tag us on Instagram @eatogether.co so that we can see it!

 

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