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Vegan Cheddar Cheese Sauce Recipe

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This recipe for Vegan Cheddar Cheese Sauce, by , is from DagEnd Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

The Readhead Family


2/3 c. raw cashews
1/2 c. thinly sliced (peeled) carrots
hot water for soaking

1 c. water
1/4 c. tapioca starch
3 tbsp. nutritional yeast
1 1/2 tsp apple cider vinegar
1/2 tsp. sea salt
1/2 tsp. garlic powder
1/4 tsp. ground mustard
1/4 tsp. ground turmeric (optional for color)

in a mixing bow, soak cashew and carrots in very hot water for 30 minutes (uncovered)
then drain and add to a high speed blender with 1 c. water, tapioca starch, nutritional yeast, apple cider vinegar, sea salt, garlic powder, and dry mustard, (and turmeric)
blend on high until mixture is smooth

taste and adjust flavor as needed (we found that it was a little mustardy for our taste, though I may have accidentally doubled the amount of's play around with it a little!)

once you reach desired taste, transfer to a medium saucepan and heat over medium heat
cook, while whisking, for 1 - 2 minutes or until thickened to a spreadable consistency (similar to texture of soft cooked polenta)

store covered in fridge for up to one week or freezer for up to one month

Personal Notes:
Personal Notes:
this is delicious on cooked pasta like mac and cheese or spread on toast and grilled!

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