Vegan Cheese Sauce
Delicious poured generously over your favorite steamed veggies, this versatile Vegan Cheese Sauce is also excellent in a Mac & Cheese and can even be used hot or cold as a dip for fresh veggies, crackers or chips.
Boy have I got some joy to bring into your life today… This cheese sauce, guys, this cheese sauce! I’m telling you, it will most definitely bring a little instant of delight to any given day!
Firstly, because if you’re not yet familiar with it, it’ll lead you to discover my Butternut Squash Oven Roasting Technique — which is completely life changing if you ask me — and secondly, because, well, this vegan cheese sauce, it’s pure bliss. So good, so thick, so creamy, so silky, so cheezy, sooooo yummy!
It will instantly turn any old plate of boring steamed veggies into a veritable party, produces a terrific Mac & Cheese when added to cooked pasta, and can even be used hot or cold as a dip for fresh veggies, crackers or chips.
I think it’s about to become your new best friend in the kitchen…
Since you’re going to need some roasted butternut squash as a base for your sauce, this is the first thing you’re going to have to tackle. It’s crazy simple, though, you’ll see; just check out the detailed instructions in this post, or follow the directions in the recipe card below!
You will want to use a medium-largish squash for this, as you will be needing about 2 cups (that’s 400 grams) of cooked flesh; just make sure that your raw gourd weighs at least a little more than that, to make up for the peel and refuse. When in doubt, use a larger squash: leftover roasted squash never goes to waste… at least not in this household it doesn’t!
Once your squash is done roasting, remove it from the oven and allow it to cool for a few minutes until you can safely handle it without burning your fingers.
As soon as the squash is cool enough to handle, grab a large spoon (did I ever tell you just how much I love an ice cream scoop for these kinds of things?) to scoop out that flesh and measure out about 2 cups of it; that’s 400g, if you’re like me and prefer to weigh stuff.
Now the rest of the operation will go lightning fast! Just put the cashews, boiling water and garlic cloves in the container of a high-speed blender.
Again, I’m afraid you absolutely need a high-powered blender for this recipe to really turn out great. You could probably make it in a regular blender or a food processor, but it’ll never come out quite as silky and creamy…
Process the ingredients on high speed until super smooth and creamy, stopping once or twice to scrape the sides, as needed.
Now add that oven baked butternut squash, along with the nutritional yeast, Dijon mustard, turmeric, onion powder, paprika, salt and white pepper.
Process again on high, until the sauce is super smooth and silky.
Your sauce is now ready to use as you please, but if you prefer it to be a tad on the warmer side, transfer it to a small saucepan and heat it over low heat ; be extra careful, though, as the sauce will scorch fairly easily, so be sure to keep a close eye on it and stir often!
Now all that’s left to do is enjoy this delicious cheese sauce you just created. Pour it liberally over a generous serving of steamed broccoli, or your own personal favorite veggies.
And like I said, this versatile cheese sauce also makes an outstanding Mac & Cheese and can even be used as a dip, hot or cold, for fresh veggies, crackers or chips. Enjoy!
Vegan Cheese Sauce
- High Speed Blender
To make the oven baked butternut squash*
- Preheat the oven to 375°F
- Cut the butternut squash in half and scoop out the guts and seeds with a spoon; place them in a dark roasting pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
- Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.
- Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife.
- When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it, then, with a large spoon, scoop the flesh out of the squash and measure out 2 cups (400g)
To make the cheese sauce
- Put the cashews, boiling water and garlic cloves in the container of a high-speed blender and process on high speed until super smooth and creamy, scraping the sides as needed.
- Add the oven baked butternut squash, along with the nutritional yeast, Dijon mustard, turmeric, onion powder, paprika, salt and white pepper. Process on high again until the sauce is super smooth and silky.
- Serve immediately or transfer to a small saucepan and heat over low heat for a warmer sauce; be extra careful as the sauce will scorch fairly easily, so be sure to keep a close eye on it and stir often!
- Pour liberally over freshly steamed broccoli or your personal favorite veggies. This versatile cheese sauce also makes an excellent Mac & Cheese and can be used hot or cold as a dip for fresh veggies, crackers or chips.