Super simple vegan (& also gluten-free) cheese sauce!
I’ve had a lot of inquiries about my mac & cheese recipe lately, so I figured I’d share it with all of you. This cheese sauce is excellent for nachos, seitan cheesesteaks, mac & cheese, and is an awesome base for queso dip (just add a jar of salsa!).
- 1 cup vegan sour cream (I like Vegan Gourmet brand)
- 1 cup vegetable broth
- 1 (2-cup) bag of Daiya cheddar style shreds
- pinch of salt
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- fresh parsley, chopped (to taste)
In a saucepan, whisk all ingredients together and bring to a boil. Lower heat to a simmer and continue to whisk until the cheese shreds are as melted as they can get.
When using this sauce for mac & cheese, it will appear to smooth out and look less lumpy once it is incorporated in with the pasta.