No Sweet Potato Vegan Cheese
Equipment
Ingredients
- ½ Cup Nutritional Yeast
- 1 Spaghetti Squash
- 2 Teaspoons Your Super Golden Mellow Mix
- ½ Cup Silk Coconut Milk
- ½ Cup Cashews, Unsalted
- 2 Tablespoons Apple Cider Vinegar
- 1 Cup Water
Instructions
Cook Spaghetti Squash
- Add 1 cup of water in the pressure cooker.1 Cup Water
- Cut spaghetti squash in half so you have 2 long halves. Scoop out seeds.1 Spaghetti Squash
- Place squash in pressure cooker – I prefer to place mine cut side down, but it doesn't matter.
- Cook on high pressure for 7 minutes, then release. Squash should be soft when done.
Cheese Sauce
- Allow squash to cool completetly. I like to remove it from the pressure cooker, and once I can handle it, I scoop out the squash.½ Cup Nutritional Yeast, 1 Spaghetti Squash, 2 Teaspoons Your Super Golden Mellow Mix, ½ Cup Silk Coconut Milk, ½ Cup Cashews, Unsalted, 2 Tablespoons Apple Cider Vinegar, 1 Cup Water
- Add all ingredients to blender and blend until smooth.
- If you find the sauce too thick, thin with water. If it's too thin, add more nutritional yeast.
The nutrition facts provided on this site are only an estimate and are provided for convenience and as a courtesy only. The accuracy of the nutrition facts for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Video
Angie’s Notes
- Substitute spaghetti squash with butternut squash or sweet potato.
- Don’t have any Golden Mellow on hand? Sub with turmeric powder.
- You can cook the squash in the oven instead of the pressure cooker.
Why I Love This No Sweet Potato Vegan Alternative Cheese
To start, there is no sweet potato in my vegan alternative cheese! Many of the recipes I’ve tried, while tasty, always were on the sweeter side. Using squash, I eliminate the sweetness, but keep the creaminess!
Secondly, this is a pretty easy recipe, I follow my easy pressure-cooked spaghetti recipe. Minimal dishes and I don’t have to heat up the house – sign me up!
Finish reading this post to learn my best tips & tricks for this recipe.
Angie’s Tips For The Best Vegan Alternative Cheese Sauce
In the past, I’ve tried other vegan alternative cheese sauces. While tasty and slightly creamy, they do not compare to this vegan cheese sauce using squash. This sauce is creamy and velvety smooth. Check out the image below and compare how it looks to a regular cheese sauce!
- Top tips for a smooth sauce
- Ensure your squash is cooked thoroughly – it should be able to be pierced easily with a fork
- Depending on your blender, you may need to blend the squash & a little milk first, then add other ingredients and blend again
- Ingredients – I always recommend adding less liquid ingredients first (for example 1/4 cup milk vs 1/2 cup), because you can always add more milk, but once it’s in, it’s hard to get it less liquidy
- If you do find your sauce too thick, add more milk (or water), and if it’s too thin add more nutritional yeast. You make also try flour, but I haven’t tested that and I would only add 1 teaspoon or less of flour.
Substitutes For Vegan Cheese Sauce
You may be wondering if you can use any substitutes in this recipe – you sure can! Just keep reading to learn substitutes.
- Substitutes for vegan cheese sauce
- Squash – sub for sweet potato or butternut squash
- Golden Mellow – sub for turmeric
- Coconut milk – sub with regular unflavored dairy milk, or any other non-dairy unflavored milk alternative
- Apple Cider Vinegar – sub with regular white vinegar and a squeeze of lemon juice
I hope you enjoyed this week’s recipe, if you are hungry for more, check out all my recipes right here!
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