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5 from 2 votes
nut free vegan cheese sauce served over black bean pasta
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Sweet potato vegan cheese sauce - nut-free
Prep Time
15 mins
Cook Time
15 mins
 

A vegan cheese sauce made without nuts. This sweet potato vegan cheese sauce is perfect for vegan mac & cheese or serving over vegetables.

Course: Side, Vegan
Cuisine: American
Servings: 4
Calories: 82 kcal
Ingredients
  • 1 cup sweet potato , cubed
  • 1 carrot , cut into chunks
  • 2 cups water
  • 1 cup vegetable broth (from cooked vegetables)
  • 1/4 cup cooked white beans
  • 4 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • pinch paprika
Instructions

  1. In a medium pot, boil carrots and sweet potato for 15 minutes or until they are tender. Cooking times may vary.

  2. You will need to keep 1 cup of the water that you cooked the veggies in. Drain veggies in a colander keeping that 1 cup that's needed.

  3. Add all ingredients, including the reserved 1 cup of broth, to a blender.

  4. Blend on high until smooth, about 30-60 seconds.

  5. Top cooked noodles or vegetables with this cheeze sauce, or use as a dip for cut vegetables or tortilla chips.

  6. Store in a closed container for up to 7 days.

Nutrition Facts
Sweet potato vegan cheese sauce - nut-free
Amount Per Serving
Calories 82 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 472mg21%
Potassium 373mg11%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 3g3%
Protein 6g12%
Vitamin A 7265IU145%
Vitamin C 3mg4%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.