Vegan Cheese Sauce

• Produce

  • 2 cloves Garlic
  • 1/2 heaping cup Mashed potato
  • 1 White onion, medium

• Canned Goods

  • 3/4 Veggie bouillon cube

• Condiments

  • 1/4 tsp Mustard powder

• Baking & Spices

  • 1/8 tsp Nutmeg
  • 2 tbsp Nutritional yeast
  • 1 Pinch Sea salt and black pepper

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/4 tsp Sesame oil

• Nuts & Seeds

  • 1 cup Sunflower seeds, raw and unsalted

• Liquids

  • 1 1/4 cups Water

Found on cearaskitchen.com

Description

Ingredients

• 1 cup sunflower seeds (raw and unsalted)
• ½ heaping cup mashed potato (1 small to medium potato)
• 2 cloves garlic, finely chopped
• 1 medium white onion, chopped
• ¼ tsp sesame oil,
• ¾ veggie bouillon cube
• 1 tsp apple cider vinegar
• 2-3 tbsp nutritional yeast
• ⅛ tsp nutmeg
• ¼ tsp mustard powder
• 1¼ - 1½ cups water
• Pinch sea salt and black pepper to taste

Directions

• Pre-soak your sunflower seeds for 5 hours in cool water. Or, soak your sunflower seeds for 5 minutes in boiling water while sautéing the onions and garlic. Note: If you do not have a high-speed blender like a vitamix, I would recommend soaking the seeds for 7-10 minutes in boiling water until soft.
• Poke hole in your potato and place it in the microwave for 3-5 minutes until soft. Mash with a fork and measure into ½ heaping cup.
• While the potato is cooking, over medium high heat, sauté garlic and onion in a medium size pan until the onions are translucent (3-4 minutes) Add a couple splashes of water so the onion and garlic do not stick to the pan.
• Drain and thoroughly rinse the sunflower seeds. Add the sunflower seeds to the pan with the sesame seed oil. Sauté for one to two minutes to slightly roast the seeds.
• Add the mashed potatoes, sunflower seeds, garlic, onion, bouillon, apple cider vinegar, nutritional yeast (2 tbsp) nutmeg, mustard power and one cup water to a high speed blender. Blend for 2-3 minutes until creamy (you might have to blend a bit longer if you do not have a high speed blender). Taste test and add salt and pepper to and extra nutritional yeast to taste. If you want a thinner sauce, add up to an extra ½ cup of water. I add 1¼ cup of water for sauces, macaroni and cheese and in lasagna. For a dip, I add an extra tbsp of water. Sauce will thicken as it sits.
• Serve vegan cheese sauce as a dip, on pasta, on pizza, baked potatoes, vegetables or eat with a spoon - enjoy!