Toxin-Free Vegan Cheese Sauce with Spaghetti Squash and Blue Oyster Mushrooms
If you're looking for a clean alternative to something creamy and cheesy–that can be used for mac and cheese, queso or a main dish topper, then this is your new bestie. You can make a batch and keep it in a jar for up to a week in your fridge to use for various recipes like I do. This vegan cheese sauce is free of nutritional yeast, msg, oils and other low-grade ingredients that are normally found in most other vegan cheese recipes. Try this sauce with spaghetti squash, sautéed blue oyster mushrooms, and my seasonal white bean squash soup for a beautifully balanced autumn meal.
Toxin-Free Vegan Cheese Sauce
by Sarah Farsh October 22, 2022
- 1-2 hand fulls raw organic cashews
- or, 1 boiled potato for low-fat version
- 1/4 block organic tofu (optional or skip)
- 1 orange, juiced and zest
- pinch of turmeric (just for color)
- 1/2 garlic, roasted
- pink sea salt
- crushed black pepper corn
- 1 tbsp onion powder
- 4 tbsp veggie stock (or water)
In a VitaMix or high-powered blender, blend all ingredients together to become smooth sauce. Serve with spaghetti squash, your favorite pasta, zoodles, as a queso dip, a soup thickening agent, or salad dressing, that you can keep refrigerated up to a week.
Serve this sauce with baked spaghetti squash, sautéed blue oyster mushrooms with garlic powder, onion powder, and a couple ladles of my white bean and squash soup for the meal featured in this recipe.