When we decided to minimalize dairy intake – cheese is probably one of dairy products that is very hard to resist. Because we can actually use cheese in so manu dishes, right?! From pasta to sandwich, cheese would likely seems to be perfect. But no worries now as we can make our own vegan cheese sauce. It’s vegan, it’s keto and you can also make it oil free! Without further a do, let’s jump in!
There are 3 things from original cheese that we can not ignore, it’s the creamy texture, the cheesy color and the flavor for sure. So to make a vegan cheese sauce, we actually try to imitate the originak cheese by meeting these 3 things that most cheese had.
Creamy. For the creamy texture, we’re going to use cauliflower and coconut milk. These two ingredients will create a creamy cheese texture.
Color. While for the color, we’re going to use sugar pumpkin (kabocha) or butternut squash.
Flavor. For the cheesy flavor, we’re going to use one thing that has a very similar cheesy flavor which is Nutritional Yeast. Nutritional Yeast has been known to replace cheese even for babies. Another thing we’re going to add is garlic, salt and pepper.
First thing to do is to cut and clean the cauliflower and pumpkin, then cook / boil them until it’s tender but not overcooked. Drain it all and set aside.
Then saute 1-2 pcs of minced garlic. You can use olive oil or water if you’re avoiding using oils. into the food processor with
Put all the cauliflower, pumpkin, along with the garlic and its oil / water to the food processor.
Add in the nutritional yeast and seasonings. Pour in the coconut milk and blend it.
Add the coconut milk until you meet the texture you wanted. And you’re done. If you’re running out of the coconut milk and it’s still too thick for you, you can add some water.
Store it in the fridge for 2 days or into the freezer for 1 week.
- 1 medium size cauliflower
- 1 small to medium size pumpkin
- 1 cup nutritional yeast
- 1 tsp pepper (add salt only when it’s needed)
- Fresh coconut milk from 1 coconut