Vegan Cheese Sauce
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1½ cups cooked chickpeas ((246g))
- ½ cup nutritional yeast ((22g))
- 1 tbsp tapioca starch
- ½ tsp onion granules
- ½ tsp garlic granules
- ½ tsp thyme
- ½ tsp parsley
- ½ tsp paprika
- ½ tsp turmeric
- ½ tsp yellow mustard powder
- ¼ tsp chilli flakes
- ½ tsp pink salt
- ¼ cup vegan butter ((28g))
- 2 tbsp lemon juice
- 1 cup plant based milk ((250ml) I used almond milk)
Method
- Place the chickpeas, nutritional yeast, tapioca starch, thyme parsley, onion/garlic granules, turmeric, yellow mustard powder, paprika, chilli flakes and pink salt into the blender.
- Add the vegan butter, lemon juice and plant based milk.
- Put the lid on and blitz into a smooth consistency.
- Serve accordingly.