Vegan Cheesy Sauce Recipe
Age Range: 8+ (with adult help)
Difficulty Level: Medium
Time: 30 minutes (including prep)
Hey, Kiddos! This is a delicious and quick recipe for cheesy sauce. You can have it with noodles or rice, you could pair it with salsa for chips and dip, you might pour it over a salad, you should try dipping broccoli and celery into it. It’s made of veggies, nuts, and other good-for-you things. Your adults will be happy you’re eating healthy, you’ll be happy you’re not eating boiled Brussels sprouts (eww). As always, make sure you have all ingredients and tools before you start cooking!
Step 1: Gather your ingredients.
- 1 cup potatoes
- Chop these into cubes about the size of a nickel.
- 1/2 cup raw cashews
- Make sure they’re not roasted or salted.
- 1/3 cup onions
- Chop these into cubes about the size of your thumbnail.
- 1/4 cup carrots
- Peel and slice these so they’re about as thick as coins.
- 3/4 cup veggie broth
- Save this from the veggies you boil above.
- 1/4 cup coconut milk
- This is what makes the sauce creamy.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 3/4 teaspoon salt
- 2 Tablespoons nutritional yeast
- This gives the sauce a cheesy flavor.
- 2 Tablespoons lemon juice
- Spinach or leaves
- A handful of fresh or frozen spinach, or a few tablespoons powdered.
Step 2: Gather your tools.
- Medium saucepan
- Blender
- Slotted spoon ( a big spoon with holes in it)
Step 3: Boil the veggies and cashews in water for about 20 minutes, until they are tender and you can easily smash the potatoes and carrots with a fork.
Step 4: Scoop the veggies and cashews out of the water and into the blender using a slotted spoon. Pour in 3/4 cup of that water. Add all remaining ingredients.
Step 5: Blend until smooth.
Step 6: Eat up! This cheesy sauce goes well with everything from baked potatoes to cucumber sandwiches.
Inspired by Creamy Vegan Mac and Cheese by Lindsay Rey