Cheese Sauce | Potato-Based | Oil-Free

Add to favorites

One of the interesting aspects of creating recipes is that it doesn’t matter what ingredients I use, I will always have a person allergic to something that I am using.  Once a recipe is released, I get comments or emails asking for substitutions. And that is A-OK in my book, as it’s a learning opportunity for all involved. When it comes to making a cheese sauce, you have to look at what ingredients fit into your diet. Since we are vegan here, we omit the dairy aspect…milk.

Typical Ingredient Options

Tofu Option

Without milk, most vegans turn to soy (tofu), but tofu is one of those foods that sparks debate. Most of the world’s soybeans are currently grown in the US, and a considerable proportion is genetically modified (GMO). So, please be sure to purchase organic, non-GMO tofu if you use this ingredient. People who are estrogen-sensitive or have thyroid issues are often instructed to avoid all soy products. So, where do we go from there?

Coconut Option

Coconut milk or the flesh of young Thai coconut is another base option when making vegan cheese, but coconut’s high fat content may make it undesirable for some people who are watching their fat intake. Plus there are those who just can’t handle the taste or perhaps can’t eat coconut products for health reasons.

Cashews/Nuts Option

As raw foodies, we use soaked cashews (nuts) in place of the milk and creams. I have an amazing recipe on the site for my Touchdown Cheese Sauce, which uses cashews, and it has been a staple for all the festivities that we hold in our house.  But I get emails from those who can’t enjoy cashews for various reasons, so we must look for yet another replacement. Seeds can be used, but they are a weak replacement if you are genuinely looking for an authentic creamy, cheesy taste.

I have made recipes using the above ingredients, but I wanted yet another base option for my cheesy creations, so I decided to dabble with the almighty potato!

Potato: The Base for This Recipe

For today’s recipe, I decided to use cooked white potatoes as the base for this cheese, and I must say, it didn’t disappoint! It’s creamy, thick, and has a pretty darn good cheesy taste to it.  Using potatoes when making vegan cheese sauces isn’t something new–there are many recipes out there in Google-land–but I decided to use my cashew-based cheese sauce, replacing the cashews with cooked potato and adjusting the seasoning just a tad. The result? Pleasantly cheesy delicious!

Choosing the Right Potato

There are many types of potatoes to choose from, and it’s essential to use the right one to get the job done correctly. Potatoes grown in heavily fertilized soil may contain high levels of heavy-metal contamination, so be sure to use organic ones! Potatoes fall into three important categories that impact the outcome of your dish: starchy, waxy, and all-purpose. For this recipe, I used yellow potatoes, like a Yukon

What to Look for in a Potato

Select potatoes that are firm, unbruised, and relatively smooth and round. Avoid any that show signs of decay, including wet or dry rot, any roots, or potatoes with a greenish hue as they have been exposed to light and have a bitter taste. It is best to buy potatoes that are unpackaged and unwashed, to avoid bacterial buildup. To learn how to properly store them, click (here).

As of late, this cheese sauce has been a staple in our kitchen. I keep it in a squeeze bottle and squirt it all over my veggies. I even enjoy it chilled. I hope you enjoy this amazing creamy cheese sauce. Please be sure to leave a comment below. Blessings, amie sue

Ingredients:

• 3 cups peeled diced potato, steamed
• 1/4 cup lemon juice
• 1/2 cup water
• 1 large yellow bell pepper
• 1/2 cup nutritional yeast
• 1/2 -1 tsp crushed red pepper (optional)
• 1 Tbsp onion powder
• 1 tsp garlic powder
• 1 tsp Himalayan pink salt
• 1/2 tsp cumin

Preparation:

Cooking the Potatoes 

Option 1 -Steam Method | Stove Top

1. Scrub, peel, and cut the potatoes into uniform-sized pieces (so they cook evenly).
2. Add about one inch of water to a large pot and bring to a boil.
3. Once the water comes to a boil, place potatoes into the steamer basket and put it into the pot. Sprinkle the potatoes with the salt and cover.
4. Turn the heat to medium and let steam until fork-tender, roughly 20 to 30 minutes. The potatoes must be fully cooked, or else you will have lumpy potatoes.
5. Using a slotted spoon or a strainer, transfer the cooked potatoes to a glass or metal mixing bowl.

Option 2 – Steam Method | Instant Pot

1. Wash and peel the potatoes, dice in uniform sizes (so they cook evening).
2. Add 2 cups of water to the Instant Pot, and place the loaded steam basket inside.
   • You don’t want the potatoes sitting in too much water. If using a 6-quart unit, only use 1 cup of water.
3. Attach and secure the lid and turn the pressure valve to the “Sealing” position.
4. Press “Manual,” place on high pressure, and adjust the cooking time for 7 minutes.
5. When machine beeps, do a quick release by turning the valve to the “Venting” position. Be very careful of the steam coming shooting out of the valve.
   • When pin drops, open lid, and carefully remove potatoes from the basket into a serving or mixing bowl.

Assembly of Recipe

1. In a high-powered blender combine, the cooked potato, lemon juice, water, bell pepper, nutritional yeast, pepper, onion, garlic, salt, and cumin.  Blend until creamy.
   • Nutritional yeast is a deactivated yeast with a natural cheesy flavor; do not omit.
   • You can also use red bell pepper if you don’t have yellow. It will alter the color but nothing else.
2. Store in the fridge in an airtight sealed container for up to 5 days.

Related Posts

Oil Substitutions

Pastitsio Greek Lasagna

Plant-Based Refrigerator Enchiladas | Baked | Oil-Free | Vegan

My Personal Skincare Regimen

Print this Recipe

Tags: Budget-Friendly, Gluten Free, Instant Pot Cooking, Nut Free, Oil-Free, Resistance Starch, Starch Solution, sugar free, Vegan