Adapted from a recipe by Kathy Pollard

This is a vegan recipe that is absolutely delicious. It is packed with nutrition. The flavor and texture of a cheesy sauce is what makes it so appealing. Yet, it is completely dairy free and contains no animal products.


This is the best “cheese” sauce I have tried. It is quick and easy to whip up and it is a versatile condiment. You can use it on potatoes, brown rice pasta, veggies – or whatever you like to eat cheese sauce on.

The arrowroot powder thickens it up nicely and the nutritional yeast flakes gives it a cheesy taste. Kathy Pollard is genius for thinking this one up! Thanks Kathy!

I usually will serve this over baked potatoes. My family loves it!

Ingredients:
4 ounces pimentos
¼ cut raw cashews
1 ½ teaspoons sea salt
½ teaspoon onion powder
3 heaping tablespoons of nutritional yeast flakes
¼ teaspoon garlic powder
½ teaspoon mustard powder
2 tablespoons arrowroot powder
1 tablespoon freshly squeezed lemon juice
2 cups of unsweetened almond milk*

Method:

Blend all of the ingredients together in a blender until smooth.
Heat the sauce in a saucepan on medium heat stirring frequently until it thickens (a few minutes)
Pour on top of brown rice pasta, potatoes, or veggies. Delicious and very satisfying!

*For the almond milk, you can use a commercially prepared brand or make your own. I prefer to make my own by soaking one cup of raw almonds overnight. In the morning, drain the almonds and put in a blender with 4 cups of purified water. Blend until smooth. Pour the almond milk through a nut bag to drain out the almond pulp. Store in the refrigerator for up to 4 days.

You can also use rice milk or any of the other nut milks available on the market.