Cheese Sauce/Dip (Vegan)
Recipe: #6029
July 27, 2012
Categories: Dips, Sauce, Carrot, Appetizers, Onions, One-Pot Meal, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This cheese sauce is adapted from a vegan mac & cheese recipe. Now that I am dairy-free, I am in love with this "cheese" sauce! It looks and tastes like cheese sauce made from velveeta, and is excellent with chips and fresh veggies for dipping. My real-cheese-loving husband nearly licks the bowl :)"
Ingredients
Nutritional
- Serving Size: 1 (284.8 g)
- Calories 216.7
- Total Fat - 8.3 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 1890 mg
- Total Carbohydrate - 34.5 g
- Dietary Fiber - 3.8 g
- Sugars - 7 g
- Protein - 5.7 g
- Calcium - 44.3 mg
- Iron - 2.2 mg
- Vitamin C - 27 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a saucepan, add shallots, potatoes, carrots, onion, cashews, the 3/4 cup water, and bring to a boil. Cover the pan and simmer for 15-20 minutes, or until vegetables are very soft.
Step 2
Put cooked vegetables (with their cooking water) and nuts in a blender and process with the salts and other spices, margarine, mustard, and lemon juice until perfectly smooth.
Step 3
Add 1/4 cup picante sauce to cheese mixture and stir well.
Step 4
Makes two 1 1/4-cup servings.
Tips
No special items needed.