Vegan Veggie Cheese Sauce


Veggie loaded sweet potatoes is honestly one of my favorite things.

I tend to lean savory over sweet, so those caramel and cinnamon topped ones in the restaurants never spoke to me.

But one of those times I was “trying to go healthy,” I bought sweet potatoes and tried them in a more “potato traditional” manner with butter and broccoli, and I discovered that I loved them!

What’s new for me in this recipe is the vegan “cheese” sauce. I’m excited to try it out once the budget allows! In the meantime, I’m preserving it here for all of us. Enjoy!

Recipe veggies in cheese sauce:

  • Sauté 1 small sweet onion (chopped) in a little olive oil or veggie broth until translucent, about 5 minutes.
  • Add 1 medium russet potato (grated)
  • 4 garlic cloves (minced)
  • 1/2 tsp ground mustard seed powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder/granules
  • 1/4 tsp red chili flakes.Sauté another minute.
  • Add 2/3 cup raw cashews and 1 cup vegetable broth or water.
  • Bring to a simmer and cook until potatoes are done (about 10 minutes), adding more water or broth as needed and stirring regularly.
  • Transfer to blender and add 1 tbsp apple cider vinegar + 1/4 cup nutritional yeast (+ 1/2 tsp pickled horseradish optional).
  • Blend until smooth.
  • Salt to taste.
  • Mix in sautéed or lightly steamed veggies of choice.
  • And pour over baked sweet potatoes.