I finally posted the recipes for my current two favorite cheese replacement sauces. They’re key to my staying on a plant-based diet and add a rich and creamy pizzazz to so many of my meals. The first is a cashew-based vegan cheese sauce and the second is a fat-free, yes, that’s right, FAT_FREE potato and carrot-based sauce.
The reason it took so long to post these recipes is that I wanted to make sure the recipes were easy to replicate and get the flavors right. Of course, flavors are so subjective. What I love may not float your boat at all, so feel free to comment with your improvements.
As I proceed along this sometimes scary new path in plant-based cooking and eating, the one most important thing that helps keep me on track is keeping lots of flavorful and healthy condiments and sauces in stock. When I’m hungry, I need to be able to throw a meal together quickly and easily or else I’m tempted to turn to my old unhealthy eating habits. Freezing my vegan cheese sauces in single-serving sizes, so they don’t mold in the refrigerator has been a big game-changer for me. If I always have plenty on hand, then I won’t start treating it like it’s precious and I’ll stay on track.
Top is cashew-based sauce, bottom is potato and carrot-based sauce.
Do you ever treat healthy foods you’ve invested a bunch of time in preparing like they’re “precious” and you can’t risk running out of them? It’s crazy, right?