• Gluten Free Vegan Cheeze Sauce

    by Ellen Allard on October 3, 2015 · 3 comments

    Gluten FreeVeganMac & CheezeEasy & gluten free & vegan & delicious. Sign me up.

    I’ve adopted a mostly plant-based diet and the difference in my everyday energy and health has been nothing short of amazing. I used to get sick with colds all the time. I haven’t been sick in over a year.

    Not to mention, I love using up leftover veggies. In this case, I had a bag of small, white potatoes (Yukon Gold) that needed to be used. Absolutely no way was I gonna throw them out.

    This dinner took me about 20 minutes to make. And I have a few cups of leftover “cheeze” sauce that I can use this week over everything including roasted potatoes, roasted veggies, rice, and pasta.

     

    Gluten Free Vegan Mac & Cheeze

    Ingredients

    • 2 Yukon Gold medium potatoes, chopped
    • 1 medium carrot, chopped
    • small onion, chopped
    • 1/2 c. raw cashews
    • 1 1/2 c. boiling water (from pasta)
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1 tsp. sea salt
    • 1/4 c. nutritional yeast
    • 1/2 tsp. smoked paprika, optional

    Instructions

    Cook your fave gluten free pasta. Meanwhile, boil potatoes for 2 minutes.

    Add carrot and boil for another 5 minutes.

    Add onion and boil for another 7 minutes or until potatoes are fork-soft.

    Drain vegetables, reserving water.

    Add cashews to blender jar. Works great in a Vitamix or Blendtec. Add all remaining ingredients. Blend until smooth consistency is reached. Pour over cooked pasta.

    https://glutenfreediva.com/gluten-free-vegan-cheeze-sauce/

    { 3 comments… read them below or add one }

    James Salve April 18, 2016 at 6:27 am

    Hello! Your recipe is nice. What brand of pasta do you use? Does every gluten-free pasta will fit to this recipe?

    Reply

    Gluten Free Diva June 15, 2016 at 2:36 pm

    Yup – any GF pasta will do!

    Reply

    Anna June 13, 2016 at 7:07 pm

    This looks delicious, Ellen! My daughters would love this recipe, and it would be perfect since we recently found out that our youngest is allergic to wheat.

    Lovely blog!
    ~ Anna

    Reply

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