Back in 2018, we decided to follow the vegan diet and this sauce was my replacement for cheese. Whilst it is completely dairy-free it does have a very similar taste. The only difference is that it is made from plants. Sometimes dairy-free is a lifestyle change and some people have lactose intolerance which means that their body cannot consume milk, cheese, or butter because of the natural milk sugars known as lactose. These sugars are digestible to most people but for some, they can cause side effects.
This vegan cheese sauce is so easy to make and requires only one vegetable. Not only is it tasty but it is also much more healthy in comparison to a real cheese sauce. For example, Cauliflower contains many vitamins and nutrients. One serving of cauliflower is 100% of your daily recommended vitamin C. This vegan cheese sauce is great for making vegan macaroni cheese or you can simply add a bay leaf, a pinch of nutmeg, and use it as a Béchamel white sauce replacement. The possibilities are endless, you could try boiling garlic with the cauliflower to change the flavour slightly or you could add it to mashed potato for a cheesy twist. Even try adding the vegan cheese sauce with sautéed leeks to serve with your Sunday roast. For amounts, you should use however much cauliflower you need. Per four people I recommend half a cauliflower but you could always make a bigger batch and store it in the fridge, it will last for about 3 days. At the end of cooking a cheesy pasta bake, you can top with an ingredient called yeast extract. This is a deactivated yeast that has a nutty cheesy flavour and it is great for sprinkling over this vegan cheese sauce.
- Sea Salt
- Black pepper
- Dairy-free butter (optional)
1. Cut cauliflower into chunks or florets then boil in a saucepan full of water until soft.
2. Once it becomes soft, it can be removed from the water and you can place it in a blender with a dollop of dairy-free butter if you’d like.
3. Pulse until smooth and then season to taste.