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This is a really easy vegan cheese sauce to make in your Vitamix and is perfect over veggies or even to use as a dip.
I’ve made this recipe several times and have used it on top of steamed broccoli, as a dressing for a kale salad, and of course, as a nacho chip-type dip.
I guess this recipe would be considered the vegan version of the highly processed Velvetta cheese.
Here is the ingredient list for original Velvetta:
Ingredients:
MILK, WATER, MILK FAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APO-CAROTENAL COLOR, ANNATTO COLOR, ENZYME(S), CHEES CULTURE (source)
Basically, it’s nothing but milk products from an abused factory-farmed cow that is full of antibiotics and hormones and very likely fed GMO grains and corn.
I think we are safe to say this is a much healthier version!
Not to mention that Kraft, the makers of Velvetta, contributed $34,404 to oppose GMO labeling and your right to know what is in your food. Not good.
5 Fast Facts About Cashews:
- packed with dietary fiber
- rich in heart friendly monosaturated fatty acids
- rich source of minerals
- high in magnesium and copper
- high in antioxidants
5 Fast Facts About Tahini (Sesame Seeds):
- high source of calcium
- excellent antioxidant
- helps lower cholesterol
- helps reduce inflammation
- high in phytosterol
5 Fast Facts About Lemons:
- extremely alkaline
- blood purifier
- excellent for detoxification
- balances blood sugar levels
- contains powerful anti-bacterial properties
5 Fast Facts About Apple Cider Vinegar:
- anti-viral, anti-bacterial, anti-fungal
- maintains proper pH balance in the body
- helps regulate blood pressure
- reduces bad cholesterol
- loaded with potassium
5 Fast Facts About Pink Himalayan Salt:
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in the body
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
5 Fast Facts About Almonds:
- excellent source of heart friendly fats
- helps lower blood pressure
- rich in antioxidants
- helps control blood sugar levels
- high in magnesium, potassium, iron, zinc and copper
5 Fast Facts About Nutritional Yeast:
- vegan source of vitamin b12
- contains 18 amino acids and is a complete protein
- boosts immune system
- excellent antioxidant
- contains 15 minerals
Where to Buy: If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door:
Note #1: I increased the amount of cashews from 1/2 cup to 1 cup because I wanted mine to have a thicker texture. I also substituted the arrowroot for non-GMO cornstarch and it worked fine. And lastly, since I L.O.V.E. nutritional yeast, I increased it from 1 1/2 – 2 tbs optional to 4 tablespoons and it had an extra cheesy flavor that I prefer.
Note #2: The original recipe gives directions to heat over low/low-medium heat for 5 – 8 minutes if you want a warm, thicker dip, which I did not do.
Note #3: The tumeric is optional but just a dash or so will add a yellow/orange color to it that will make it look like real cheese.
Vegan Cheese Sauce
Print recipe
| www.thehealthyfamilyandhome.com | The Healthy Family and Home |
Ingredients
- 1 cup raw cashews (soaked for 15 - 20 minutes)
- 1 tablespoon tahini
- 1 1/2 tablespoon organic lemon (fresh squeezed)
- 2 teaspoons organic apple cider vinegar (Bragg's brand)
- 1 cup almond milk (or other non-dairy milk)
- 1/2 teaspoon pink himalayan salt
- 1/4 teaspoon organic yellow mustard (prepared)
- 1 tablespoon non-GMO cornstarch
- 1/2 teaspoon paprika
- 2 - 4 tablespoons nutritional yeast
Optional
- 1/4 teaspoon tumeric (for color)
Directions
| Step 1 | Soak cashews for approximately 15 - 20 minutes. Put cashews and all other ingredients into a Vitamix and blend until smooth and creamy. Serve over vegetables or use as a dip. Enjoy! |
Note
Recipe source: http://plantpoweredkitchen.com/recipes/recipe-vegveeta-dip/
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Excellent post! I’m going to bookmark this recipe.
Thanks! I hope you enjoy it
Thanks for sharing this…it looks delicious! Love all the healthy ingredients. Also, I love your little owl at the top of your page
Jen @TheFitHousewife recently posted..Healthy Beef Stew
Hi Jen! I appreciate it and thanks for stopping by
Trying to go vegan this week and I know I am seriously going to miss cheese! Hopefully this helps!!
Hi Katelyn! Yay for going vegan! Yes, cheese is probably one of the hardest things to give up. But there are a lot of good recipes to take it’s place. Nutritional yeast will be your new best friend! It’s got a cheesy flavor to it and it’s really nutritious too. I hope you enjoy the vegan cheese recipe and good luck to you
Thanks so much for posting this. I used to be a vegetarian for 9 years. Then switched to eating meats again, and I’m now going the opposite direction again – going vegan! One of the big issues for me too is cheese – I love the stuff but I know it’s not good for me, so I can’t wait to try this. Only found your blog today, but will have a look round.
Deborah recently posted..Berlinmuren – Kulturhistorie rives ned!
Hi Deborah! I hope you like it if you try it. And if you want more of a cheesier taste, just add a little extra nutritional yeast. That’s what gives it the cheesy flavor so just adjust it to your liking. Thanks for stopping by
I am always looking for a great vegan cheese sauce. Thanks for posting this. It looks and sounds delicious.
Ginny McMeans recently posted..Irish Oatmeal Chocolate Chip Muffins
Hi Ginny! Not only is it pretty darn good, but really easy to make too! Thanks for visiting
Karielyn,
I’ve been missing cheese, too! Will a food processor work for this good sounding recipe?
Hi Mary! I haven’t tried to make it in a food processor yet…but I will make it tomorrow in my food processor to have with my lunch over some broccoli (yum!) and will let you know if it works out.
Just check back tomorrow and I’ll post the results.
Thanks for asking and for stopping by
Hi Mary…I just made the recipe in my food processor and am happy to report that it worked fine!
The only adjustments I made were:
– I added 1 extra tablespoon of non-GMO corn starch
– I used 4 tablespoons of nutritional yeast (the more you add the cheesier it will taste!)
– I used the juice of 1 lemon
– I soaked the cashews for about 15 minutes before adding them to the processor
Just put everything in the food processor and make sure you process it long enough for all the cashews to be completely broken down, otherwise it will be a little grainy.
The food processor I use is a Cuisenart and all the ingredients came right up to the “liquid max fill” line so you may want to keep an eye on that and make sure you don’t go over the line or you will have a big mess.
Thanks, Karielyn
Mine was really thin how do I get it thicker
Hi Ashly! Try adding another tablespoon of cornstarch and that should work. If not, add a tad more or another tablespoon of nutritional yeast.
It is a little on the thin side right when you make it but thickens up after a little bit.
Thanks for trying out the recipe