Easy Vegan Lowfat „Cheeze“ Sauce {super creamy without cashews!}

Are you looking for a really creamy ‚cheezy’ pasta sauce? Don’t look any further as this recipe contains a lot of veggies and nutritional yeast for the cheesy flavor.

Cheesy without Cheese?

I have a big weakness for pasta with creamy sauces! Actually, I think I have a weakness for pasta with anything. Pesto, tomato sauce, pasta salad or pasta pie whatever 😉 So since I made my pumpkin sauce and fell in love with the creaminess, I wanted to create something similar to a Mac‘n Cheese dish.  Most of the recipes I found where cashew based but I wanted a nut-free low-fat recipe, so tada here it is my Easy Vegan Lowfat „Cheeze“ Sauce {super creamy without cashews!}

If you have time today, I recommend making this creamy, flavorful alternative to the dairy stuff today, otherwise, you can save it to Pinterest by posting this Collage picture if you like to find the recipe again later 🙂 You can find me under my name Vanillacrunnch

I am looking forward seeing your creations on Instagram (Tag me @vanillacrunnch ) or you can the hashtag #bakingwithvanillacrunnch (haha does not really apply to pasta but who cares!) or and leave a comment here and put a smile on my face.

Easy Vegan Lowfat "Cheeze" Sauce {super creamy without cashews!}

 

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

Serves: 2

Ingredients

• 1 aubergine (+ little olive oil to brush)
• 1 big boiled potato
• 3 tbsp nutritional yeast
• 1¼ cup almond milk
• 1 tbsp cornstarch
• 2 tbsp tomato purée (tomato paste)
• 1 tsp olive oil
• 1 clove of garlic
• 1 tsp turmeric
• 2 tsp salt
• ½ tsp pepper

Instructions

1. For roasting the aubergine line a baking sheet with aluminum foil
2. Brush the aubergine with olive oil and place onto the baking sheet
3. Adjust an oven rack to the middle position and turn broiler on (high heat)
4. Broil eggplants 2 minutes on all sides then turn broiler off
5. Heat the oven to 375F, and then roast eggplants until very soft for 25- 30 minutes
6. Peel the aubergine and add with the rest of the ingredients to a high-speed blender. Blend on high for 2 to 3 minutes or until completely smooth, stopping to scrape down the sides as needed.
7. Heat the mixture into a medium saucepan and spread over paste
8. Add more milk if too thick and more nutritional yeast or cornstarch when too runny

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