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

Feb 21, 2018 · 5 Comments

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

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!}


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

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

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

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
3.5.3229

Recipes, Savory cashew free cheese sauce, Easy Vegan Lowfat "Cheeze" Sauce {super creamy without cashews!}, easy vegan pasta, low fat vegan pasta sauce, low fat vegan sauce, vegan Cheese sauce, vegan Mac n cheese, vegan macncheese, vegan pasta sauce

Reader Interactions

Comments

  1. Aria says

    24. Februar 2018 at 8:00

    This looks great!!! I usually like to prepare , Thanks for the nice post!!!

    Antworten
  2. osero says

    5. März 2018 at 15:12

    Thanks for the article post.Really thank you! Great.

    Antworten
  3. victoriah says

    7. März 2018 at 9:17

    Could you plz do a meat inspired episode and mac n cheeze i know you have put plz do more. And maybe rolled ice cream.

    Antworten
  4. S says

    11. März 2018 at 11:25

    Hey! I was just wondering what type of pasta that is. It’s so unique and delicious looking =)

    Antworten
    • Lara says

      11. März 2018 at 11:26

      Actually I don‘t know I just bought it in the super market ????

      Antworten

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