November 25, 2020
Vegan “Brie” Cheese Sauce
Christmas Recipes | Holiday Recipes | Plant-Based Recipes | Sauces/Dressings | Sides
Vegan “Brie” Cheese Sauce
PREP TIME: 10 MINS
COOK TIME: 10 MINS
TOTAL TIME: 20 MINS
YIELDS: 7-9 SERVINGS
NUTRITIONAL INFO
CALORIES:
FAT:
PROTEIN:
CARBS:
INGREDIENTS
3 cups potatoes peeled and diced
1 tsp onion powder
1 tsp garlic powder
2 tsp salt or to taste
½ tsp ground mustard
5 tbsp nutritional yeast
Juice of a ¼ of a lemon
1 cup raw cashews
INSTRUCTIONS
1). Boil potatoes in a pot until soft, about 10 minutes.
2). Drain off the water but save it to add back into the cheese sauce.
3). Add all ingredients to a high speed blender, then add 1.5 cups reserved hot water and blend. Add more of the reserved hot water if you would like a thinner brie.
*Stores in the refrigerator for 1-1 ½ weeks
[…] 1 cup vegan “Brie” sauce […]
Turned out amazing! Thank you! Brie has been a huge a Christmas transition for our family and now I can enjoy it guilt free!
Ha! Tradition not transition!
What potatoes work best for this?
I typically use Yukon Gold, but I don’t know if there are better options. Let us know if you try something different!
When you want something to be creamy and smooth use Yukon. If you want to bake or “fry” use Russet or similar. General rule I follow.
Ohhhhh yummy! This is amazing Kiki! I put it on Daves Killer Bread and made a grilled “chez” – I know that’s pretty basic but that’s a good measure of cheese-ability. Next trick will be using it as a sauce on cabbage steaks. Thank you so much!
Ahhhmazing!!! Just made this and the cheese ball tonight getting ready for Xmas eve festivities. Thank you for the video and recipes!
[…] Vegan “brie” sauce […]
Can you recommend a nutritional yeast? I have tried the Bragg brand and didn’t care for it (but admittedly only tried it once, then gave it to a friend).
HI! I recently discovered your site, and am excited to try transitioning myself and my family to WFPB diet…been trying for years! My oldest kiddo has multiple food allergies (anaphylactic) including cashews. Any suggestions for subbing them in this recipe? I have tried sunflower seeds or white beans in other recipes-which do you think would work best? Or, something else?
Sari foods brand is hands down the best!
Maybe try silken tofu. I use it for everything creamy and the the “silken” version doesn’t have much flavor on its own.
I’ve been vegan for over two years now, and this is the best healthy cheese sauce I’ve tried so far. <3
Does this sauce freeze well? It is absolutely delicious!