Vegan Tofu Cheddar Cheez Sauce

Non-dairy cheese sauce recipe, nut-free option, quick and easy

Flavorful non-dairy cheddar cheez sauce I came up with to go in vegan stovetop mac'n'cheese, as an alternative to Parsley Walnut Pesto.

The result was homemade fast food comfort, reminding me of the instant mac'n'cheese we loved as kids - but way yummier and healthier!

Using tofu instead of ground nuts or nut butter makes for a lower fat, higher protein, cheaper and more satisfying recipe. Make this sauce nut-free by using plain unsweetened soy milk instead of Almond Milk.

Total Prep & Cook Time: 20 minutes

Yield: 8 Servings - approx 3 cups

Nutrition Data, 84g Serving (approx 1/3 cup): 61 cal, fat cal 27, 6g protein, 3g fat, 4g carb, 1g fiber, 198mg sodium, 1g sugars, low Cholesterol, good source zinc, thiamin, riboflavin, niacin, folate, Vit B6, B12. Estimated Glycemic Load 2

Ingredients:

• 1 Tbsp olive oil
• 1 - 2 cloves garlic, peeled and minced
• 1/4 tsp turmeric powder
• 1/4 tsp paprika
• 1/4 tsp smoked paprika
• 1 twelve oz pkg firm or extra firm silken tofu (Morinu brand is the best)- cut in 1 inch cubes
• 1 cup plain unsweetened almond milk
• No-Nut Option: Substitute soy milk or other non-nut milk

• 1 tsp prepared mustard
• 1 1/2 Tbsp white miso
• 1/4 cup nutritional yeast
• 1 tsp vinegar
• 1 Tbsp lemon juice (juice of 1/2 lemon)
• Fresh gr. black pepper to taste
• 1/4 tsp salt or to taste

Directions:

1. Heat the oil on medium low in a 2 qt sauce pan
2. Add the minced garlic and stir fry until turning color
3. Stir in the non-dairy milk, then add the contents of the pan to a blender
4. Add remaining ingredients to the blender, except salt & pepper, and blend until smooth. The mixture will be quite thick. Add 1 or 2 Tbsp water if your blender has trouble.
5. Add the blended ingredients to the saucepan, heat on medium, stirring with a whisk, until hot and thickened
6. Add pepper and salt to taste

Recipe Tips:

I like to heat garlic and spices in oil to mellow the flavors, but if you want a no-oil sauce, omit the olive oil, then just whiz everything in the blender and then cook the sauce on medium.

This sauce will turn out great even if you don't have the exact ingredients and proportions. Nutritional yeast is kind of essential, but if you don't have miso, use more nooch, if no lemon, add more vinegar and so on. Adjust quantities to your taste.

This recipe will sauce a 16 oz pkg of pasta. If you aren't cooking that much pasta, tofu cheddar cheez sauce keeps well in the fridge for up to a week, for another meal.

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