Whether you’re prepping for pasta night or a Mexican-themed dinner, anything cheese-related is always a hit. In true Poosh fashion, we’ve got a healthier option to add to your cookbook. We teamed up with Nikki Elisheva of My Sweet Belly to share her recipe for vegan cheese sauce. The delicious topping makes for a better-for-you version of mac and cheese or a fresh take on chips and melted queso. Learn the simple steps for the comforting dish below.
Vegan Cheese Sauce
Recipe Type:Snack, Lunch, or Dinner
Dietary Info:Vegan/Can Be Keto/Gluten-Free/Nut-Free
Serving Size:6-8 Servings
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Ingredients:
– 2 cups of carrots, steamed
– 3 cups of cauliflower rice, steamed
– 1/2 cup water or vegetable broth
– 1/2 cup nutritional yeast
– 1/2 tablespoon lemon juice
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon Himalayan pink salt
– Onion and garlic powder, to taste
Instructions:
1. Boil or steam the vegetables, until soft. (If you can stick a fork into the vegetable and remove easily, they’re ready.)
2. Add all ingredients to a blender or food processor and blend until smooth.
3. Mix into your favorite gluten-free pasta or serve as a thicker sauce for dipping (GF) tortilla chips or vegetable chips.
*To thicken the sauce for dipping, add more nutritional yeast and cauliflower rice.
*To thin the sauce for pastas, add more water or vegetable broth to blender.
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Nikki Elisheva is a three-times-published medical author, with an MBA and BS in Biology and Chemistry and a knack for picking up on the latest health trends. She spends a lot of her time developing delicious recipes and consulting with restaurants in Miami Beach. She is currently working on the publication of her first cookbook 21 Bowls of Summer (available March 14 on Amazon). For more tropical vibes, see her Instagram @MySweetBelly.