Main ingredients for a vegan cheese sauce can include carrots and cashew nuts or potatoes but butternut squash or sweet potatoes also lend a cheesy color and sweet flavor. Nutritional yeast flakes (a non-active yeast containing B12; aka, “nooch”) is the other ingredient usually added for a cheesy flavor.
Tortilla chips + a flour tortilla or quesadilla (Daiya or Follow Your Heart shredded cheeses work well), homemade potato & carrot cheese sauce + refried bean dip (recipes follow), salsa, guacamole, dipping veggies like broccoli, cauliflower, bell peppers, snap peas. Fresh or dried fruit. Pumpkin, sunflower seeds or any nuts/seeds.
Potato and carrot cheese sauce recipe from Sarah’s Vegan Kitchen “Chili Cheese Fries” on YouTube
Ingredients I use: 2.5 cups vegetable broth, 1 russet potato peeled, 2 large carrots peeled, 1 sweet onion, 3 garlic cloves whole, 4 TBS nooch and 2 heaping TBS salsa
5-Minute Refried Bean Dip Sauté for about 1-2 minutes 3 cloves minced garlic in 2-3 TBS veggie broth then add 2 TBS roasted canned green chiles + 2 tsp taco seasoning. Mash a 14-oz can of drained pinto beans and mix in.
Snack Lunch Box
Tortilla chips, cashew-based green chile nacho cheese sauce, roasted chickpeas, baked tamari-coated tofu slices, fresh carrots, steamed broccoli, apples, almonds + dairy free chocolate chips.
Green Chile Nacho Cheese Sauce adapted from One Green Planet. Adding all ingredients to a small pot under medium heat is a nice way to warm up the queso before blending. My version: Soak ½ cup raw cashews 4 hours-overnight. To a small pot, add the pre-soaked cashews (drained & rinsed), 1 jarred roasted red bell pepper, 2 TBS roasted canned green chiles, 2-3 TBS nooch, squirt of fresh lemon juice + ¼ tsp each of smoked paprika & cumin with ½ cup vegetable broth then blend (or process in a food processor) until smooth.
Hummusapien’s easy vegan queso recipe of cashews, salsa, red bell pepper (I use jarred roasted) and nooch is another alternative (pictured below)Food Prep Note: Tamari is a gluten-free, lower sodium soy sauce but feel free to use soy sauce. Bake tamari-coated tofu (sprouted or extra firm slices) + a can of chickpeas (drain, rinse and pat-dry) together on a sheet-lined baking tray at 400F for roughly 30 minutes.
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