Nut-Free Vegan Cheese Sauce
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Made this vegan cheese for the kids while visiting my cousin a few days ago. Though they watched me make it, somehow it didn't register that there was no milk in it. Organic tortilla chips, black beans, salsa and this cheese made a delicious snack. The little brats ate everything and smacked their lips... that was when I reminded them they'd just eaten some "nasty vegan food." How can you use this vegan cheese? Since it has a southwestern flavor, it will go great in tacos, burritos, or on black bean burgers. The original version is really good over vegetables, or in macaroni & cheese. The uses for this vegan cheese are pretty much limited only by your imagination. Make the original recipe by eliminating the starred (*) ingredients.
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Recipe Type: Appetizers/Snacks
Cuisine: Vegan
Number Servings: 6
What You Need
  • 2 cups Yukon Gold potatoes, chopped into ½" pieces
  • 1 cup carrots, chopped into ½" pieces
  • ½ cup (or more) of the vegetable cooking water
  • ⅓ cup avocado or olive oil
  • 1.5 to 2 teaspoons salt
  • 1 Tablespoon fresh lemon juice
  • ½ cup (+ 1 Tablespoon*) nutritional yeast flakes
  • ¼ teaspoon granulated onion
  • ¼ teaspoon granulated garlic
  • ⅛ teaspoon white pepper *
  • ½ teaspoon vegan chicken-style seasoning broth (powder)
  • 2-3 Tablespoons diced green chilies or jalapenos (canned) *
  • 1 teaspoon agave nectar *
  • Dash of cayenne pepper (optional)
How to Do It
  1. Bring 3 cups water to a boil over high heat. Reduce heat to medium, then add potatoes and carrots and simmer about 15 minutes, or until soft.
  2. Remove vegetables to blender along with all the other ingredients, and blend on high about 60 seconds, until the cheese is totally smooth.
  3. Add more of the cooking water by the Tablespoon if it won't blend well, or looks TOO thick, because the cheese will thicken once it sits.
  4. Remove from blender to serving bowl and top with additional diced chilies, or put into storage container with cover and refrigerate.
  5. Vegan cheese can be stored in the refrigerator for about a week.
  6. To serve, zap in microwave for about 30 seconds and stir well.
Recipe by Blacks Going Vegan! at