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Super Creamy Vegan Cheezy Sauce

This super creamy cheezy sauce has a mild spiciness and sweet cheezy creaminess that everyone will love. Use it for pasta night, baked potatoes or even nachos.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 2 cups
Author: Kathy Patalsky

Ingredients

  • ¾ cup soaked raw cashews -- quick soak ok!
  • 2 cups sweet potatoes, peeled/diced
  • 14oz cannellini beans (soft white bean) - drained/rinsed
  • ¾ cup warm water
  • ½ cup nutritional yeast
  • 2 tablespoon vegan butter (Earth Balance)
  • ½ - ¾ teaspoon turmeric powder
  • ¼ - ½ teaspoon chipotle powder (optional)
  • 1 clove garlic (optional)
  • ½ teaspoon salt (or to taste)
  • smoky paprika on top to serve - to taste

Instructions

  • Bring a large pot of water to boil and add the sweet potatoes. Boil until tender. If you do not have pre-soaked cashews you can use this trick: add the cashews to the boiling water about 4-5 minutes before the potatoes are done. This will quick soak and soften the cashews for blending.
  • Drain the potatoes and cashews and add them to a blender along with the beans, warm water, nutritional yeast, vegan butter and spices and garlic.
  • Blend from low to high until super silky smooth. add more spices, nutritional yeast and salt to taste.
  • I like to keep blending on high for a few minutes to warm up the cheez sauce. My Vitamix, on high speed, will heat up the sauce nicely in just a few minutes. Then I use the sauce as desired -- for Mac and Cheez or potatoes or dolloping on just about any veggie! I also love this sauce on vegan chili. If serving as mac and cheese, try adding veggies like peas, broccoli or kale and add a pinch of smoky paprika on top to serve.