Mac ‘n’ Cheese Sauce

By the Gracious Vegan

I feel like I’ve tried all the recipes for cheese sauce with oatmeal, beans, and/or potatoes. I like the simpler approach with cashews and carrots, because there’s no risk of the texture getting gummy (I hate gummy), and there’s a richness and heartiness that many plant-based cheese sauces lack. Very low in cholesterol and saturated fat, and free of processed ingredients, this sauce is a double feel-good comfort food. See below recipe for ways to use this sauce beyond cooked macaroni. See this sauce’s sister sauce, Nacho Cheese Sauce.

Makes about 1 + 2/3 cups, enough for 4-5 servings of macaroni 

Soak the cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes.

  • 1/2 cup raw cashews

Meanwhile, boil or steam the carrot(s) until soft. (Microwave with a few Tablespoons water for 2.5 minutes or use stovetop.)

  • 1 medium-large peeled carrot, cut into chunks, or 9 baby carrots (3 ounces) 

Blend all ingredients in a blender. 

  • The soaked cashews, drained

  • The cooked carrots, drained

  • 1 cup water

  • 1/3 cup silken tofu

  • 1/4 cup nutritional yeast

  • 1 teaspoon white or apple cider vinegar

  • 3/4 teaspoon salt

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon turmeric

Transfer to a saucepan, bring to a gentle boil, and cook for 3-4 minutes, whisking frequently. Add more water if needed for the consistency you prefer. Taste to consider whether you want more nutritional yeast or salt and add more if desired. It is ready to serve. 

This sauce can be frozen. You may need to blend it once you thaw it, but it will spring back to life.

This sauce is also great on:

  • Cooked vegetables, especially roasted or steamed cauliflower or broccoli

  • Potatoes: baked, roasted, mashed, or air-fried 

  • Grains, including rice, polenta, and grits

  • Other pasta, especially short pasta like rotini, farfalle, rigatoni, and penne (combine pasta and vegetables, too)

  • Buddha bowls

  • Toast with cheese sauce and chopped chives or green onions on top

  • Plant-based scrambled eggs or Breakfast Burritos

  • Plant-based omelet

Timing: About 25 minutes

Gluten-free

SauceLinda TylerUnder 30 minutes, Silken tofu4 Comments