Nutritious Vegan Cheez Sauce
I can’t be certain I chose the right name for this recipe. It is nutritious – butternut squash for the base. Or you could substitute an equal amount of sweet potato or pumpkin, depending on what you have on hand or what’s in season. You can also use organic canned pumpkin puree and save yourself 10 minutes cooking time. How’s that for a time-saver?!
It’s also vegan. I use all plant-based ingredients, but as someone who is not a vegan, I struggle with the appropriate terminology on this. Is it vegan? Plant-based? I don’t know. Quite frankly, I get frustrated with trying to remain PC and spend a degree of time concerned with unknowingly offending someone. (PC, I’m not. Respectful of others, I am.) Everyone seems to be so sensitive these days. If you’re a non-animal-product person, what do you prefer? I’d love to hear in comments below. (And thanks in advance for being non-judgmental about those of us who adhere to a different way of eating… we’re all unique and to each her own, I say.)
Cheez. You know I just figured it was that or Cheese in quotes, which didn’t look nearly as nice as the Z in Cheez, so I went with that. And it is sauce, so that is totally accurate.
It’s also totally delicious, so I know you’re going to love it if you’re vegan, plant-based, or if you’re dairy-free for other reasons like me. This is so simple and versatile, too. You can make nacho sauce the kids will love and sneak in some added nutrition along the way! Better yet, let the kiddos help you make it and show them how deliciously wonderful dishes can be made by incorporating fruits and veggies into our recipes.
Regardless of what you call it or how you make it, enjoy this Nutritious Vegan Cheez Sauce!
Nutritious Vegan Cheez Sauce
Cook time: 10 mins
Total time: 15 mins
This recipe is free from gluten, dairy, soy, peanuts, tree nuts, eggs.
- 1 cup cubed butternut squash (Use peeled fresh or frozen; I like the organic frozen cubes when I’m in a hurry and when butternuts aren’t growing in our garden.)
- ½ cup light coconut milk from a can (You can substitute another dairy-free milk of your choice.)
- ½ cup Pepperjack Daiya Shreds (For a less spicy version, use the Cheddar Daiya Shreds)
- ¼ to ½ teaspoon chili powder (optional, but I use it in mine; it will darken the sauce the more you use, so be aware of that if you’re going for a golden “cheddar” color)
- ⅛ to ¼ teaspoon garlic powder
- Up to ½ cup water, depending upon desired thickness of sauce
- Combine squash cubes, coconut milk, Daiya shreds, chili powder and garlic powder in a medium saucepan.
- Cook over medium heat, stirring occasionally, until Daiya melts and squash become tender.
- Off the heat, use an immersion blender (or carefully pour the mixture into a food processor or blender) and process until perfectly smooth.
- This is where you may want to add a bit of the water. It really depends on the consistency you’re looking for; I usually add at least ¼ cup water to my sauce.
- Once processed smooth, you’re ready to serve.
This post also appears on Gluten Free Gigi...visit for more gluten-free recipes!