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CHEESE SAUCE! VEGAN WHAT I EAT Nut Free & Oil Free

Hey Everybody!


Mmmmm… cheese sauce…. aggghhhh...

Pardon me while I go into full-on “Homer Simpson Mode” as I get ready to share one of my favorite recipes for vegan SOS-free cheese sauce.


Did you know there’s an unwritten rule in the online world that if you ever bring up “cheese sauce” in a conversation without also including a recipe, it’s grounds for some serious backlash? I learned this the hard way in my Facebook Community so today, I’m making amends in this recipe post.


Back to the sauce… I love this stuff (in case you couldn’t tell!). It’s incredibly versatile, healthy, and super-tasty; I literally put it on everything, as you’ll see in the video.


I consider this cheese sauce one of my “core concept foods”; that is, foods I like to always have jars of on hand for a quick, clean, satisfying meal with little to no thought and minimal time required. Today I’m going to show you how to make two of my favorite variations of this sauce (recipes below).


We’re winging it a bit in the video; I’m sharing the basic recipe but don’t get too caught up in following it to the letter. You can modify this recipe a million different ways; there’s a lot of room for you to play around with the measurements and add in unique spice combinations to suit your own taste, so don’t be afraid to color outside the lines on this one.



The Pan & Blender Parts


There are 2 parts to making this sauce: the pan part and the blender part.


The pan part is up first and it’s basically a saute of your favorite veggies, spices, and veggie stock.


I’ll always start with onion and garlic (you know how much we love garlic around here!). Depending on the flavor I’m going for, I may also add in some bell peppers (like I do in the video) or carrots or whatever I may have on hand.


In a separate bowl, I mix together my favorite spice blend with some WYW Nutritional Yeast and whisk in approximately half a cup of my homemade veggie stock.


You can buy vegetable stock of course, but if you want to save some money and create less waste, you can easily make your own from veggie scraps, which I explain in this video.


Start by getting your pan nice and hot and add just enough stock to prevent the veggies from sticking to it.


Pro Tip: Using vegetable stock instead of oil to saute is one of the easiest ways to cut a lot of processed saturated fat from your diet without losing any flavor.


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When the veggies have started to soften, pour in the spiced up veggie stock and continue cooking over medium-high heat until the veggies are cooked through.


Once the veggies are soft and the spices have released their aroma, it’s time for the blender part where we’ll add in our main (whole food) thickening agent, such as potatoes or cauliflower (which is great for those who are sensitive to nightshades), alongside a little miso for extra flavor (not to mention beneficial probiotics) and blend it on high speed into a thick, velvety sauce.


You can easily omit the miso if you need the sauce to have as little sodium as possible. There’s 500 mg of sodium in a teaspoon of salt and 660 mg in a tablespoon of miso and I only use one tablespoon in the whole recipe, so it’s an acceptable amount for me but do what feels right to you.


A Note About Garlic


Another lesson I learned from my Facebook Community is how serious of a hot button issue fresh vs pre-minced garlic is. After receiving multiple citations from the Garlic Police in my group, I have to admit that fresh garlic is indeed tastier and worth the extra effort to chop. However if I’m in a pinch, I’ll still use the pre-minced stuff from Costco (but don’t tell the Garlic Police!).


Just kidding! We don’t have Garlic Police in the group but we do have a lot of amazing whole food plant-based SOS-free cooks who really know their stuff. Come join the fun!


Get Saucy With It!


Oh man, there are SO ways you can enjoy this sauce. Some of my other favorites include:


• Pouring it over steamed potatoes

• Pouring it over a big bowl of broccoli and cauliflower

• Mac and Cheese, baked or simply mixed up in a pot on the stove

• Dipping raw veggies in it

• Mixed into a bowl of black beans and pico de gallo

• Nacho Bar!


Check out this this video we made on nachos, which is also perfect for entertaining!


Here’s another video showing you one of my absolute favorite ways to enjoy this cheese sauce. This is the BEST, EASIEST meal for quickly packing in heaps of nutrition when I need to eat and go:



There are two versions in the recipes below. I hope you’ll try it and let us know what you think. Post your favorite variation and tag us on Instagram @wyw_community.


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Cheese Sauce

This is our classic recipe!.


Ingredients:

  • 2-3 russet potatoes (yukon gold is mentioned in the video)
  • 1 onion, roughly chopped
  • 2 cloves garlic
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • 1-2 teaspoon crushed red chili (optional)
  • ½ teaspoon black pepper
  • ⅔ cup nutritional yeast
  • 1 tablespoons miso paste (optional)
  • ¼ cup cashews (optional) water to desired consistency
  • ½ cup vegetable stock (plus more for sauteing and desired consistency)

Instructions:

Bake/steam potatoes until soft.

Preheat the skillet then add onion and garlic with enough liquid to keep from sticking to the pan. Saute for 2-3 minutes.

Add the spices and nutritional yeast.

If using, add miso. Add water and mix until blended.

Carefully pour onion mixture into Vitamix.

Add potatoes.

If using, add cashews.

Blend until smooth.

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Curried Cheese Sauce

If you’re looking for our classic cheese sauce with an Indian flair, this is the recipe for you.


Ingredients:

  • 2-3 russet potatoes (yukon gold is mentioned in the video)
  • 1 onion, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 2 cloves garlic
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • 1-2 teaspoon crushed red chili (optional)
  • 1 teaspoon cayenne
  • ½ teaspoon black pepper
  • 2/3 cup nutritional yeast
  • 1 tablespoons miso paste (optional)
  • ¼ cup cashews (optional) water to desired consistency
  • ½ cup vegetable stock (plus more for sauteing and desired consistency)

Instructions:

Bake/steam potatoes until soft.

Preheat the skillet then add onion and garlic with enough liquid to keep from sticking to the pan. Saute for 2-3 minutes.

Add the spices and nutritional yeast.

If using, add miso. Add water and mix until blended.

Carefully pour onion mixture into Vitamix.

Add potatoes.

If using, add cashews.

Blend until smooth.


Want even less time in the kitchen?


You can see how easy it is to make this cheesy sauce but I know there are still some of you out there thinking, “But Dillon, I don’t even want to go to THAT much trouble to make cheese sauce!”


Well, I’ve got you covered too. My WYW Cheese Sauce Mix will cut the prep time down even more. It’s great to have on hand for those times when you can’t even THINK about cooking but still need that cheesy goodness in your life.


Check out this video showing you one of my favorite ways to use our best-selling product:



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