Cheesy Sauce

Another recipe I can no longer live without. It’s fast and easy, and full of healthy ingredients!

Recipe first, then video overview and photo instructions, followed by ways to modify and commentary.

Adapted from Brandi Doming’s recipe: The Vegan 8 “The Best Vegan Garlic Alfredo Sauce”

1 Yellow Onion (medium)
1 Yam (small-medium)
2 tsp Vegetable Bouillon
1 cup Water (Plus some to thin to desired consistency)
2-4 Garlic Cloves, chopped
1 cup Cashews
2 TB Nutritional Yeast
2 tsp Salt
1 TB Lemon Juice or Apple Cider Vinegar

1 can Tomato Paste for a creamy tomato sauce
(can make w/ or w/o yam)

1. Heat pan to medium-high.
2. Chop veggies.
3. Add bouillon and water to the pan and heat until simmering.
4. Add veggies, cover, and cook on low until tender
(about 10-12 mins)
5. Add garlic and cook until liquid is nearly gone.
6. Add all of the ingredients to a blender and add enough water to make it into a sauce.

Use for mac and cheese, nachos, dip, bowls, and anything else that sounds good to you!

Video Overview

Photo Instructions

Chop veggies
Add bouillon to the heated pan
Add water and heat to a simmer
Add veggies to the pan
Cook on low with lid on, about 10-12 mins
Once everything is tender, add garlic and cook another minute or two.
Add all other ingredients to the blender.
Add cooked veggies.
Blend until smooth and saucy.
Add to whatever dish you’d like!

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