It’s finally barbecue and grilling time!
This is an easy vegan cheese sauce that’s packed with flavor and nutrients.
It’s perfect on a delicious veggie burger, with nachos or simply on some satisfying mac and cheese.
I made this recipe while working with a vegan catering company to accompany the hundreds of burgers we made from scratch every week. It cooks easily and keeps well for up to a week in the fridge or months in the freezer. I add it to my burgers, sandwiches and I even use it as a pasta sauce with some delicious Rigatoni.
Now let’s talk flavor- nutritional yeast in the secret ingredient here that not only brings a great cheesy umami profile to the sauce but also has great amounts of vitamin B12. Furthermore, when we blanch cauliflower, it releases this amazing savory flavor that adds depth to your dishes; the subtle hint of sulfur and glutamic acid found naturally in cauliflower enhances the cheesy flavor, giving it a depth that’s hard to replicate otherwise.
This recipe has 4-6 servings
Ingredients
- 80 g yellow onion
- 4 g garlic
- 100 g carrot
- 200 g red bell pepper
- 100 g cauliflower
- 50 g potato
- 100 g tofu
- 100 ml coconut milk
- 10 ml vinegar
- 2 g cumin
- 1 g sweet paprika
- 2 g salt
Method
Start by finely dicing your onion and garlic. Sautee them in a pan with water (or oil-optional) on low-medium heat, for about 5 minutes.
Add the diced carrots and diced red pepper, stirring frequently until softened.
Add the peeled and diced potato, aswell as the cauliflower, crumbled tofu and coconut milk and cook on medium heat until everything is tender.
Move to a blender and add vinegar, cumin, paprika and salt. Blend well until the sauce is smooth. If necessary, add water or broth to help the blender.
Enjoy at room temperature on a freshly gilled burger.