Vegan Cheese Sauce. All rights reserved.

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2 !2 V EGAN CHEESE SAUCE Q UICK RECIPE GUIDE: 3 GO -TO #VEGANC HEESES AUCE RECIPES Love cheese but you ve ditched dairy? Guess what - you don t have to say buh-bye to cheese forever. We created this quick recipe guide so that you can whip up #vegancheesesauce whenever you dang well please. ENJOY IT Don t know what to pour your Vegan Cheese Sauce over? Here are our favorite foods to enjoy with #vegancheesesauce: as a dip with raw or steamed veggies stirred into spiralized zucchini noodles (aka zoodles) with pasta of choice to make a mean mac + cheese drizzled on tortilla chips to make wicked vegan nachos poured over steamed or baked potatoes whisked with veggie broth for a cheese soup on top of vegetarian chili smeared on top of a vegan hot dog served in a fondue pot to star as the main event stirred into quinoa or rice for a cheesy side dish ladled on top of your favorite veggie patty in-between tortillas for a vegan quesadilla the possibilities are endless!

3 !3 THE MUST HAVES There are a few ingredients that you just can't do without! Without these, your #vegancheesesauce just won t turn out quite right. Make sure to secure these ingredients before making your sauce. Nutritional Yeast Bring on the cheesy flavor with nutritional yeast! If you re new to nutritional yeast, you re not alone. This hidden gem of the vegan world is the magic ingredient behind nearly any vegan cheese dish. Nutritional yeast has a nutty, cheesy flavor. And bonus! It s also high in B vitamins. Find it at your local health food store (or you can even find it on Amazon!). Miso Paste Miso is salty and is rich in umami flavor. It helps to give depth to vegan cheese sauces. Traditionally, miso is made from fermented soybeans, but you can also find it made from rice or barley. The end result is a savory paste that is crucial to your sauce! Find it in your local market, and purchase the mild miso paste (it ranges all the way up to dark). Fresh Lemon Juice Yep, throw out your refrigerated jar of lemon juice and stick to fresh lemons. This should be an obvious choice, but we here at #vegancheesesauce used to love those little lemon bottles until we actually started cooking and realized that they really don t taste like the real thing. So grab yourself fresh lemons your sauce will thank you. High-Powered Blender Okay, this isn t a must-have but it is definitely a really really should have in order to make it extra creamy type of thing. We use a Vitamix and love how it blends everything into a creamy goodness, but we know that it can be a bit pricey. If you only have the 15- year-old blender to work with, no worries, just a few tips you ll want to soak your cashews overnight and you ll need to process your sauce a little bit longer in the blender, stopping to scrape the sides down when necessary.

4 !4 THE RECIPES Ultimate Ultra Creamy Cashew Cheese Sauce Makes two cups This is our all-time favorite. It s creamy and it s cheesy..and we dare the dairy-eating people of the world to see if they can tell the difference between this and that milk-laden crap that they re used to! Ingredients: 1 cup raw cashews, soaked in water for at least 2 hours or overnight 2 cups veggie broth 2 tablespoons miso paste 2 teaspoons cornstarch 1 tablespoons olive oil 1 small yellow onion, diced 1 red bell pepper, diced 3 cloves garlic 2 teaspoons ground cumin 1/2 cup nutritional yeast 1/4 teaspoon salt 1 tablespoon lemon juice Directions: 1. Drain the cashews. In a blender or food processor, puree them with vegetable broth, miso and cornstarch until very smooth. Try to get it as smooth as possible. 2. Preheat a medium pot over medium heat. Saute onion and red pepper in oil with a pinch of salt until soft, about 7 minutes. Add the garlic and saute about a minute more. 3. Transfer vegetables to the blender where the cashew mixture is. Add cumin, nutritional yeast and salt. Blend again until very smooth, scraping down the sides of the blender with a spatula to make sure you get everything. 4. Transfer mixture back to the pot. Whisking often, turn heat up to medium until the sauce comes to a slow rolling boil. Lower heat so that it doesn t burn and cook for about 20 minutes. Whisk often and check to see that it s thickening, if it s not, then turn the heat up a bit. It should become nicely thickened but smooth and pourable. 5. Stir in the lemon juice at the end. If the sauce seems too thick, drizzle in a little water and whisk to desired consistency. Taste for salt, spices and lemon juice and adjust as you like. 6. Serve warm and enjoy! Inspired by Post Punk Kitchen

5 !5 Quick + Easy Cheese Sauce (Only 8 Ingredients!) Makes 2 cups Sometimes you just need a fast cheese sauce, like when you re 5 hours into a Netflix binge and realize you need sustenance, QUICK. Whip this up in no time! Ingredients: 1.5 cups unsweetened nondairy milk (we like unsweetened soy, feel free to use almond, etc) 2 Tbsp vegan butter (like Earth Balance) 2 Tbsp flour (all-purpose or gluten-free) 3/4 cup nutritional yeast 2 tsp mustard 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp salt Directions: 1. In a skillet or pot, melt the vegan butter over medium heat. 2. In a medium sized bowl, whisk together the flour and milk until all clumps are gone. 3. Add milk & flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium. 4. Add mustard, garlic powder, onion powder, and salt to taste and whisk frequently until the sauce thickens up, for about 5 minutes. 5. If it s still too thin you can add more flour to achieve the thickness you desire. To reheat: reheat in the microwave or on the stove-top (add a splash of nondairy milk if it s too thick) and whisk well. Inspired by Oh She Glows

6 !6 The Yup, It s Healthy Veggie Cheese Sauce Makes 1.5 cups With more vegetables than nuts, this sauce packs a nutritional punch aka, it not only tastes good, but it s good FOR you? Wowza, talk about creating the impossible! Ingredients: 3 medium red potatoes 1/2 medium red pepper 2 orange carrots (can also use 5 baby carrots) 1/2 small sweet mild onion 4 medium garlic cloves, roasted 1/2 cup raw cashews, soaked at least 2 hours, and drained 1 tsp fresh lemon juice 1 tsp miso 1/3 cup nutritional yeast 1/2 tsp mustard 1/2 tsp teaspoon paprika 1 tsp salt Directions: 1. Roast your garlic: Wrap in tin foil, and/or parchment and roast at 400 degrees in a regular or toaster oven, about minutes, until garlic just starts browning. 2. Bring a pot of water to a boil and cook potatoes (skins on), red pepper, carrots and onion until potatoes are soft enough to pierce with a fork, about 25 minutes. Drain veggies and place on plate to cool slightly. You can reserve some of the cooking water to thin out sauce if needed, depending on what you are using it for. 3. Place potatoes only into a high speed blender. Blend on high until you get a smooth, gooey, sticky consistency. If you have a Vitamix, use the tamper tool to push down the potatoes. If you don t have one, then you will need to stop and push down the potatoes every once in a while. 4. Once potatoes are blended and gooey, add pepper, carrots, onion and garlic to the blender and blend again until smooth. 5. Add in the rest of the ingredients and blend. If you want to thin it out, add some of the reserved cooking water, 1 tablespoon at a time until you get the desired consistency. Enjoy while hot! 6. The sauce will thicken as it cools so when you take it out of the fridge, heat it slowly and mix well to get the consistency right. Add water or nondairy milk as needed to thin it out. Inspired by Veggies Don t Bite

7 !7 Did you enjoy these recipes? Make sure to hashtag your creations on Instagram with #vegancheesesauce and