Cheese Sauce/Dip (Vegan)

2
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"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 :)"

Original recipe yields 2 servings
OK

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 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 & Variations


No special items needed.

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