When I made the decision to go plant based, one of the first meals I decided to create in the kitchen was a vegan cheese sauce.
This was a big deal for me. You see, before I went vegan, I wasn’t much of a cook. I mean, I used the microwave, I could heat things in the oven, I was really good at finding great restaurants in the area, but as far as making things from scratch…ya, that just wasn’t really my thing.
And my lack of kitchen skills showed in that first cheese sauce I created. I chose a recipe that was so complicated to follow. I think I was in the kitchen for like 2 hours and ended up with this sauce that tasted good but it was way too much. Too much flavor, too thick, it was too filling to put on pasta or even on veggies. Honestly, it sucked! And, I’ve never made it again.
But now, I can’t wait to get in the kitchen. I love creating new recipes, trying out new flavor combinations, and just seeing what I can come up with. It almost feels like a form of art to me. It’s relaxing and it’s fun all at the same time. I had no idea that there was this hidden talent inside of me until I made plants the center of my plate.
It’s safe to say that now, I’ve pretty much perfected your standard vegan cheese sauce, I’ve created a delicious spicy garbanzo bean cheese sauce, and I’ve created this nacho cheese dip that I have to hide from Adam when I make it because he will devour it in one sitting. LOL!
But recently, I’ve been seeing all these recipes for sweet potato cheese sauce and I knew that there was a new cheese sauce just waiting to find a place on this blog!
One thing that I love about this cheese sauce is that it’s nut free which makes it a low fat cheese sauce. But, because this sauce uses sweet potatoes, it’s still creamy and it naturally has the cheesy color that we all love.
This recipe requires minimal ingredients, minimal time and most importantly, it tastes delicious!
Sweet Potato Cheese Sauce
- 1 Large Sweet Potato
- 1 Cup Dairy Free Milk
- 1 Tsp Braggs Liquid Aminos or Soy Sauce
- 1 Tbsp Hemp Seeds
- 1/3 Cup Nutritional Yeast
- 1 Tsp Yellow Mustard
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- Salt and Pepper to Taste
- Chop sweet potato into small chunks and boil until fork soft. Once soft, remove from heat and drain.
- Add all ingredients to a blender and blend until smooth and creamy. Add more milk if needed, 1 tbsp at a time. Adjust seasonings to your liking.
- Add sauce to pasta, broccoli, potatoes, or use as a cheese for nachos.