International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Extras
Contributed by Vegetarians and Vegans from around the world
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Vegan Cheese Sauce
from Felix Weber - Bavaria, Germany

  • 1 medium potato, peeled and cubed
  • 1 small carrot, thickly sliced
  • 1 small onion, quartered
  • 1 clove garlic (I use 2)
  • 1 cup water
  • 1 tsp. salt
  • 4 oz. tofu
  • 1/2 cup brewer's yeast
Cook potato, carrot, garlic, and onion in the 1 cup of water till vegetables are very soft.
Pour into blender, along with tofu, salt and brewers yeast, and puree.
Add more water if necessary.
The ending consistency should be very thick, like a cheese sauce.
If you like a bit of a "kick" to the sauce, like what using sharp cheddar would give, add some hot sauce.

You'll be tempted to use more than 1 cup of water, but don't until the final pureeing stage, since you don't want to end up making this too thin.
You can always add more water/broth/white wine at the end; however, this is not a sauce you can "cook down".

A good way to use this as a main dish is to add 1 package frozen broccoli (thawed, and squeezed dry of all moisture) and a jar of sliced mushrooms.
Serve over cooked rice.