If you are looking for that creamy, oozy, melt-in-your- mouth cheeze sauce, look no further. This is it. It even got the approval from my omnivorous spouse! He proclaimed it: “oh, that’s quite good”. Translate: this is yummy. Give it a try and taste for yourself.
Makes about 1 ½ cups
1 15 oz can cannellini beans, no-salt-added, drained & rinsed
¾ cup japanese sweet potatoes, baked, peeled & cubed
3 Tbsp. nutritional yeast
1 tsp. onion powder
1 tsp. garlic powder
dash of cayenne (or more to taste)
1 Tbsp. of spicy brown mustard
1 Tbsp. of apple cider vinegar
¼ – ½ cup of water
- Combine all ingredients in a high speed blender. Start with a ¼ cup of water. This may be enough, if you like a really thick sauce. Add more water for your preferred thickness. Starting at low, increase speed and blend for about one minute.
- Use this sauce for mac’n’cheeze, plant-based nachos, over grains or steamed veggies. Enjoy!
If you can’t find japanese sweet potatoes (my absolute favorites!), which are a bit starchier and lighter in color than regular orange sweet potatoes, look for some called “Hannah”, which are closest to japanese ones, in taste and look.
A note on mustard: I use my favorite mustard that I loved growing up in Germany. It’s called Loewen Senf, quite spicy and sharp. Yummy! You can find it online.
3 thoughts on “The 0h-So-Un-Cheeze Sauce”
I had to use a whole cup of broth to make this sauce. Maybe it was because I used a regular yam/sweet potato. I started out with the 1/4 cup water and when I saw it was not going to be enough I started adding veggie broth instead.
Great, Anne! This sauce is all about personal preferences how thick or thin you like it!