This crazy weather has me craving comfort food. It was 9 degrees not so long ago, and they say we’re about to get more snow tomorrow. I live in North Carolina, not Minnesota! I’m determined to get through this winter with some pasta tossed with my new Creamy Vegetable-based Vegan Cheese Sauce.
This sauce has cauliflower, turnips, and carrots as its base, so it’s easy to feel good about serving it to your family. It does have some cashews too, but you can leave them out if you are on a nut-free eating plan. Without the nuts, the sauce won’t be quite as creamy, but it will still taste like a sharp cheddar cheese.
Today’s post is sponsored by Califia Farms. If you follow me on Facebook or Twitter you’ve seen me post about my love affair with their new creamers long before this. I’m very excited to finally work with them!
I think cauliflower is a miracle vegetable. It is good for you, and much like tofu, it can take almost any form that you can imagine.
Roast it, boil it, make “steaks” with it, or boil it then puree to make cream soups and sauces with no added fat. Pretty awesome, right?
The carrots add just a hint of sweetness to the sauce and colors it to look more like a “real” cheese sauce.
You may be wondering what the turnips bring to this party. Many people aren’t fond of them because of their bite. However, that bite is exactly why they’re used in this sauce. It gives it that tang that you expect from a sharp cheddar cheese.
Since we only use a 1/2 cup of turnips in this, you may want to try dicing and roasting the leftovers. Roasting really mellows them out and roasted turnips are delicious as a pizza topping.
This sauce is so simple to make. Just boil the veggies and cashew together until the vegetables can be easily pierced with a fork, then drain. Add them to a blender with the rest of the ingredients and blend until smooth. This makes about 3 cups of cheesy sauce for you to play with.
Now that you have a batch of Creamy Vegetable-based Vegan Cheese Sauce it’s time to cook with it. The first thing I made was a broccoli mac and cheese. It’s really easy and you are packing tons of vegetables in your picky eaters.
Keep reading for the simple one pot recipe to make this quick weeknight dinner.
I used 1/2 pound quinoa and brown rice pasta which makes about 4 servings. I usually cook mine 10 minutes total. After the pasta was cooking for 5 minutes I added 2 cups frozen broccoli to the pot.
The broccoli and pasta are ready after cooking 5 minutes together. Drain in a colander and return to the pot and toss with about 1 cup of the vegetable cheese sauce.
What do you plan on making with this vegetable-based sauce? I can’t wait to hear your ideas!
I made some of the leftovers into a queso dip by adding some jalapeño powder, chili powder and salsa. I really enjoyed it that way, too.