I used to love cheese sauce. Love with a capital L… with cauliflower, with lasagna, with a spoon and with tuna baked on a croissant topped with paprika. My brother was my cheese sauce partner in crime. The best bonding we ever did as teenagers was over cheese sauce.
Once I went vegan, I never thought I’d be able to eat cheese sauce again. Devastated.
Then, on Sunday I was dying to make a wfpb* vegetable bake sort of resembling my famous vegetarian lasagna but had a problem… how to do vegan cheese sauce with no fake, soy-based ingredients? So, I went on line and googled raw vegan cheese sauce, and found a blog that said they got the recipe from gone raw, which said they got it from raw food talk, now I’m selfishly leveraging it for hits on my blog… ooops. For your enjoyment. I love the internet :)
Blend all ingredients until creamy – a high powered blender works the best…but if you have a regular blender, just blend it for a long time. It should be completely smooth. Add more water if it is too thick.
It was great when it was warm out of the blender. I used it in a vegetable bake and I have been eating it with Garden of Eatin’ Red Hot Blues corn chips which are crazy good! They’re not raw but are organic and all natural. Then tonight, I whipped up some two minute guacamole and put the sauce back in the blender to warm it up a bit and made nachos for the first time in forever, as shown in the photo above… bliss.
* wfpb = whole food, plant based i.e., nothing processed. If you haven’t heard of this check out the documentary Forks Over Knives – one my all-time favorites.
Guide: raw vegan | whole food plant based | gluten-free | sugar-free | soy-free