Veggie and Pumpkin Seed Cheese Sauce
Servings: 8
Calories: 76kcal
This oil-free and nut-free Vegan Cheese Sauce is easy to make with a base of potatoes, carrots, and pumpkin seeds! Use it on nachos, tacos, veggies, potatoes, and more.
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Equipment
- High-Powered Blender
Ingredients
- 1/4 cup raw pumpkin seeds (aka kernels/pepitas)
- 1 3/4 cups Yukon gold potatoes, peeled and chopped into 3/4"-1" chunks
- 3/4 cup carrots, peeled and diced into pieces about 1/2" thick
- 1/2 cup filtered water, plus 1-2 tablespoons more if needed
- 1/2 cup nutritional yeast
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2-2 teaspoons fine sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon turmeric
Instructions
- Cover the pumpkin seeds with boiling water and set aside to soak for at least 20 minutes.
- While the pumpkin seeds are soaking, add the chopped potatoes and carrots to a pot and cover with water. Bring to a boil and cook until the veggies are very soft, about 15-20 minutes.
- Add the water, nutritional yeast, lemon juice, salt, garlic powder, onion powder, and turmeric to a high-powered blender.
- Use a mesh strainer to drain the veggies and pumpkin seeds and add to the blender.
- Secure the lid and blend on high until the mixture is smooth, stopping to scrape down the sides as needed. Add 1-2 tablespoons more water to thin out if you find the sauce is too thick for your liking.
Notes
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 76kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 446mg | Potassium: 333mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1338IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.