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 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Servings: 2 cups
Author: Kathy Patalsky
- 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
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.