The recipes that can be found online for vegan cheese sauce are endless. Many of them recipes are cashew-based. Incredibly delicious, but also kind of expensive. And inconvenient if you are allergic to them - especially with more and more children suffering from cashew nut allergy ️. The vegetable cheese sauce in this recipe is not made from cashews, but is potato and carrot based. This way you add a little extra veggies to your meal as well.

Surely when I think of comfort food I think quick of mac & cheese. Since I started plant-based cook that is a dish that has come to the table in many different variations. One of the first recipes I came across for plant-based cheese sauce was potato and carrot based. That wasn't really a success at the time - why I don't remember - but I thought the idea of making cheese sauce based on vegetables was genius. We've since gone through some variations, and this one, based on Shane & Simple's recipe ️ is pretty foolproof.

Tips:

• For this recipe you need a blender required.
• Blend until it's really smooth. While with mashed potatoes you don't want to mash it too long to prevent it from becoming sticky - or wallpaper paste ️, here it's just the effect you're looking for. This creates a similar mouthfeel to cheese sauce made from regular cheese.
• Taste the sauce well before mixing it into the pasta. It may be quite salt . If necessary, add additional salt and pepper to season it well.
• For a nice crispy coating, you can finish the pasta in the oven. This step is optional.

Vegetable cheese sauce is not to be used only for mac & cheese, but is very versatile. For example, eat it as a sauce over vegetables, such as cauliflower or broccoli. Or eat it as a tasty snack and use it as a dip for nacho chips.