One of the trickiest parts about switching from a vegetarian diet to a vegan diet is saying goodbye to cheese. A sharp brick of cheddar, creamy brie, or a luxurious cheese sauce can take your meal to the next level. Fortunately, you can make impressively delicious vegan and raw vegan renditions of cheeses and cheese sauces. You just need a handful of ingredients and a powerful blender!
The great thing about this low-fat vegan cheese sauce, besides the low-fat part, is that it comes together in just five minutes. Normally, vegan or raw vegan cheese sauces either have a base of cashews, another nut, or seeds. This cheese sauce packs a protein punch because the base is beans. This might just be the dairy-free cheese sauce you’ve been missing in your life. In fact, it may be the very sauce that gets you to convert from a vegetarian to a vegan.
Do beans give off that cheesy flavor, though? Unfortunately not, but that’s why you include nutritional yeast. Vegan cheese sauces depend on this ingredient! Fresh lemon juice gives this sauce a zesty zing and the almond milk provides a lovely creaminess to bring everything together. Once you blend all of the ingredients together, taste and season with salt and pepper, to taste. Feel like taking it up a notch? Add some garlic powder and onion powder and you won’t regret it!
- Prep Time:5m
- Total Time:5m
- Serves: 5 servings
- Category: Condiments, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 (14-oz) can low-sodium cannellini beans
- 1/2 c unsweetened almond milk
- 3 tbsp. fresh lemon juice
- 1/2 c nutritional yeast
- 1 tsp. sea salt
- 1/4 tsp. pepper
Instructions
- Make sure to drain the canned beans and wash them before you add them to the blender with the rest of the ingredients.
- Blend everything until smooth, taste, and add more sea salt or pepper if necessary. Perhaps add more nutritional yeast, garlic powder, or onion powder to enhance the flavor.
- Pour over your favorite pasta, vegetables, or whatever you want to make with it. Store the rest in an airtight container in the fridge for up to four days.
