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Vegan Cheesesauce Recipe

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This recipe for Vegan Cheesesauce, by , is from The Lovell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kimberly Lovell

Category:
Category:

Ingredients:  
Ingredients:  
1 cup cooked white beans, such as cannelini
cup milk of choice, preferably unsweetened
⅓ cup cheese shreds, such as Daiya vegan, OR 5 tbsp nutritional yeast
salt - I like 1/2 tsp
⅛ tsp garlic powder
If using nutritional yeast, add tsp white or apple cider vinegar (can be omitted)
optional 2 tsp buttery spread or olive oil I really like the rich depth of flavor this adds, especially if not using the cheese version
optional pinch turmeric, thyme, rosemary, etc.

Directions:
Directions:
Drain and rinse beans if they are canned. Blend together all ingredients except cheese, either in a blender or with a hand blender. Transfer to a pot, and add the cheese, if using. Heat on low, stirring occasionally, until desired serving temperature is reached and optional cheese is melted. If serving with pasta, stir in cooked pasta at this time. Add more milk of choice if a thinner sauce is desired.

Instant Pot Version: Instead of transferring to a pot on the stove, put the blended mixture in your instant pot and heat on manual for 5 minutes.

 

 

 

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