This simple Vegan Cheese Sauce goes perfectly with pasta, making for a rich and cheesy comfort meal.
I'm pretty excited to share this recipe with you all! Well, actually I have two recipes for you...a Vegan Cheese Sauce and a Cheesy Vegan Quinoa Bake. The quinoa bake is so warm, satisfying and comforting. Even my meat and cheese eating husband loves it! And if you're in need of more plant-based protein in your life, this dish just for you. Unlike most cheesy casseroles, this "cheese" sauce is made from cashews and nutritional yeast, both of which are good sources of plant-based protein. And we all know that quinoa is a complete protein power house, containing all nine essential amino acids. Woot woot!
The Vegan Cheese Sauce that is the star of this quinoa bake is not only full of plant-based protein, but also contains lots of healthy fats to keep you satiated. Not to mention, it's the easiest sauce to make! Simply place everything in a blender, push a button, and you're done! You could even pour this Vegan Cheese Sauce over some whole wheat macaroni noodles for an easy vegan mac n' cheese or simply use it as a dip for roasted veggies.
OR you can just eat it with a spoon.
Or if you're like me, you'll pour this Vegan Cheese Sauce over some fluffy quinoa, stir in some sautéed mushrooms and onions, and then top everything off with toasted bread crumbs.
Then you'll pour everything into a casserole dish and bake it into cheesy, vegan perfection.
Mmmmm. Get in my belly!
This Cheesy Vegan Quinoa Bake might just become a staple in our house. You can't beat the simplicity of this dish and the comfort it brings. It even tastes good as leftovers. Bonus!
As always, I'd love to know if you give this dish a try. Let me know your thoughts!
Cheesy Vegan Quinoa Bake
- 1 ½ cup raw cashews*
- ⅓ cup nutritional yeast
- ¾ cup almond milk
- Juice of 1 small lemon 2-3 tablespoons
- 1 ½ teaspoons sea salt
- 1 clove garlic minced
- ½ teaspoon dijon mustard
- ⅛ teaspoon turmeric
- black pepper
- red pepper flakes
- Place all of the ingredients into a high powdered blender and blend until smooth.
- Use immediately or store in an airtight container in the fridge for up to 2 days.
Liv @ Healthy Liv says
Your pictures turned out beautifully for this recipe! And I love portabella/baby bella mushrooms– yum!
Thanks Liv! Ah, portabellas...yum! They would be awesome in this dish!
Leigha @ The Yooper Girl says
Ohhhh my gosh. YUM! I'm still a little scared to try a cashew "cheese" sauce.. I just don't know how it will be! This looks incredible and I've been in the mood for a hearty, satisfying dish. It would be so great for quick lunches too!
ps, I forgot to say yesterday, but I love the new font on your titles! So cute!!
Thanks Leigha! I'm working on the details of my blog a little at a time...it's fun! You should definitely try out cashew "cheese" sauce! It doesn't taste exactly like really cheese, obviously, but it's still so comforting. This dish is really easy to make too, especially if you have a vitamix!