Thank you so much for this recipe. I substituted some almond milk for the water in the blender, and then thinned it out with some of the pot broth. I also added a raw garlic clove and a squirt of lemon juice to the blender to jazz it up a bit. So good.
Sounds great! Thank you for watching and if you haven't already please visit the blog www.nutmegnotebook.com and subscribe to get your two exlclusive recipes for subscribers only.
looks good- for extra tanginess, possible add-ons like lemon juice, sweet red pepper, miso paste and/or red wine/other vinegar -guys, this does indeed taste like a healthy cheese alternative
That is very kind of you - thank you so much! If you haven't already please subscribe to our channel and check out our blog and subscribe to get 2 exclusive recipes just for subscribers www.nutmegnotebook.com
I make this cheeze all the time, I don't add cayenne or paprika and I do use a little salt. I can eat it from the spoon, I love this, eat baked potatoes a lot, and the cheeze sauce is a winner.
Made this yesterday and it turned awesome, Then I wasn't sure but I made grilled cheese sandwiches for my family and everyone loved them. Thank you for sharing!
I'm interested in trying some of your recipes. Would love to adopt your eating lifestyle, but I have the unfortunate added issue of kidney stones. I'm to follow a low salt, low sugar, low protein diet such as you are doing, but I have to also follow low oxalate. Watching oxalate levels is the hardest because they are in so many wonderful foods I used to enjoy, such a spinach. Potatoes (especially white/yellow) and most beans are also on my "no" list. I know your site isn't aimed at the needs of kidney stone sufferers, but it's something those of us with the condition need to work around if we also want to live a WFPB diet. We have to ingest dairy calcium (not supplements) with each meal to help avoid future stone formation. Anyway, I do love your channel, website, and blog. Going to adopt as much as possible and see how it goes. Thank you for your wonderful education!
I made this sauce last night and can't believe how good it was. I have some leftover in the fridge and I can't wait to have friends try it. Amazing. Thank you so much!
I would keep the water for the second stage of the recipe as it contains vitamins from the carrots. Also, the water from the boiling has starch from the potatoes, helping thicken the sauce. If there's any water left, I'd freeze it to use later in soups or other sauces. Thank you for the recipe. I'll try it. Perhaps a good way to eat Brussel sprouts.
Thank you so much for sharing your awesome yummy delicious cheese sauce I am New to this way of eating and I sure APPRECIATE you taking the time to show US BEGINNERS and explain as you go thank you re watching love your channel
I would suggest steaming the potatoes and carrots and reserving the liquid to add back later. When you boil vegetables, you lose many of the minerals into the boiling liquid and you don’t want them going down the drain. Great recipe!
I just found your channel last night. I am so impressed with your perseverance to maintaining a healthy lifestyle. I love the ingredients in this vegan cheese sauce. I gave up cheese years ago and have not found a cheese sauce yet that I liked. I shared your you tube on my Facebook also❤
I;m so glad you like it! Thank you for your kind comments! Thank you for watching and if you haven't already please visit the blog www.nutmegnotebook.com and subscribe to get your two exlclusive recipes for subscribers only
I just made your recipe, it is amazing! I just used pink salt instead of the salt replacement and soy milk instead of water. WOW WOW WOW. Thank you for sharing!
I’m a cheese monster on a diet, and trying whole food cooking…. I’m going to try your recipe… I’ve tried other vegan cheese sauces and I’m hoping this will be better. Thank you for sharing.
Welcome to my Channel Sara. Be sure to click to bell to get notified when we upload new videos or go live, also, please visit the Nutmeg Notebook blog and subscribe to get two free recipes if you have not already done so. Happy Cooking Tami
You are very welcome. Thank you for watching. Be sure to subscribe to our channel and be sure to visit out blog for lots more recipes. www.nutmegnotebook.com
Be sure to check out the nutmegnote.com blog post on this as well for more recipe details. And if you have not already done so, be sure to subscribe for two exclusive to subscribers free recipes.
I am excited that you didn’t use any cashews, I am allergic to so many nuts that I thought it may be impossible to eat yummy things in a vegan diet. As soon as we move from our house to the apartment I’ll try this sauce. Thank you!
Thank you so much!! I just made this sauce and I never have eaten my 1 pond steamed broccoli that fast. Delicious. Love your channel, so much information. Can I reheat the sauce also in a small saucepan on the stove?
Looks delicious! I have a vegan cheese recipe that uses raw cashews, which is delicious, but I can’t wait to try yours because it looks more cost effective. - SN: when showing products, would you be able to zoom in on them a bit closer so we can see them more clearly. That would be so helpful. - Thanks for another great recipe! 😃
I said a onions, garlic and red bell pepper..the bell pepper gives it a zippy flavor too..i use smoked paprika, turmeric, chilli powder, N yeast, cumin, curry and BLK pepper.
Hope the water fast went well for you. If you haven't already be sure to subscribe to our channel and the blog to get your 2 exclusive recipes just for subscribers at www.nutmegnoteook.com
The recipe as posted calls for 1 Tablespoon fresh lemon juice (or more) but you didn't use it or mention it in your ingredients. Do you normally just forgo the lemon juice or forget it on the video? I can't wait to make this and want to get it right!
Wonderful recipe! It turned out lovely & my family loved it! I used it for my vegan tamale pie. 🤗 Question-Will this freeze well? I made a lot & don’t want to waste any. Thank you. ✨🙏🏾✨
I did make this and it is delicious. Are used it in soup, on potatoes and vegetables, and today I’m going to make macaroni and cheese. Did you leave out the lemon juice on purpose?I did add lemon juice to my recipe but I might leave it out next time.
Nutmeg Notebook NP. I love lemon but the lemon was a little strong when I made the sauce so I was just checking. Just finished my second batch tonight. It gets better & better.
Gosh Tami (hope I've spelt your name correctly!. I'm amazed that you make a cheese sauce without cheese. Tami just wondering do you use the meer poix method when making a meal. I've tried making it but it wasn't that tasty. I'm grateful for you advise. Thanking you .
Thank you so much! The volume is all mine - I have enough hair for 3 people! Thank you for watching. If you haven't yet please visit the blog and subscribe to get your 2 exclusive recipes just for subscribers! www.nutmegnotebook.com
I have never frozen it because we eat it up within a week. Others say they do freeze it and if it separates when thawed put it in the blender to make it smooth again. Enjoy!
Absolutely! That is how I've always seen it done, and that's what I do, too. The cooking water has flavor & is infused with the nutrients from the veggies.
It's not watery at all and gets thicker in the fridge so no need for cornstarch in this recipe. Recipes are just ideas so feel free to adjust it to suit your needs. Enjoy!
Hi Tami! I tried this today and it really was the best one out of all that I've tried! I was wondering if this works with beans instead of potatoes and if so what do you think the amount of beans would be? And would you still need the carrots?
I am so glad you liked it. I have never tried it with beans but it might work. I would use the same amount and I would use the carrots as they add that lovely color that makes us think of cheese. I think the starch in the potatoes helps make this thick so I am not sure how the beans will be but they are also starchy so it might be as thick. Please let me know how it turns out if you try it. Happy Cooking!
@@NutmegNotebook I made a double batch of your recipe yesterday, so when the 4 of us get through that, I will try it with the beans. I will let you know. Thanks for answering me! :)
I love this cheese sauce. I've never made it without the cashews so I'm going to try without. Just curious, do you know if this cheese sauce can be stored in ball jars in freezer? I find that sometimes I don't use it all up in time and end up throwing it away :(
The printed recipe calls for one tablespoon of lemon juice however, I didn’t see you and lemon juice in the demonstration. Am I suppose to add lemon juice?
I always heat it up in the microwave for single servings. To serve it to a large group it works well in one of those mini crock pots or the 2 qt Instant pot.
You could try it without a high speed blenter, It may not come out as smooth in a standard blender as it would with a blendtec or vitamix but it would be worth a try.
LINDA Veres you could also try draining the cooked veggies, putting them back in the pot, adding all other ingredients and using a stick/immersion blender if you have one to get a smooth consistency. You could also cook the veggies in an InstantPot or other pressure cooker and blend everything as above directly in the pot in it as well. I think a food processor would work for this as well, though depending on the size and power it may have to be done in batches. I recently purchased an extremely inexpensive hand-operated mini food processor that works by pulling a string. As I am disabled with a chronic pain disease which greatly effects my dominant hand, arm and shoulder I was not sure I would be able to use it so had put off buying one for a long time. Thinking it would be great for travel I finally took the leap. Wow! Shockingly phenomenal results. From sorbet with only frozen pineapple and frozen mango to hummus from canned white beans, bean juice from can, lemon juice and dried spices, it has become my daily creative companion. I definitely think I would be able to make this in it. If you do not have any of the above gadgets, using a ricer may work. Hope one of these is useful to you. I agree with one of the above comments about using some of the cooking water as the liquid for blending. More flavour and nutrients than plain water. Simply ladle more of the cooking water than you think you will need into a container before draining. As for draining, I save the water from all vegetables I steam to drink and/or use in recipes. Chef AJ calls it pot liquor. I call it free, delicious,, plant-based cell fuel. It feels good drinking it, knowing I am taking in nourishment with my hydration that would otherwise be water alone. By adding as much water as I want to the base of my steaming/Instant pot I can choose how much nourishing liquid I have to drink/use afterwards. FYI I start with boiling water from an electric kettle or hot water dispenser so that energy does not have to be used for the stove/InstantPot to heat from cold the water I use for steaming. Happy Blending/Pulverizing! With peace, gratitude, grace and light!
We purchased ours at Williams Sonoma www.williams-sonoma.com just do a search on their site for "tea kettle" and it will come up. It is on sale there now, Here also is our Amazon link. I also added it to our Amazon Shop Page. These are expensive as tea kettles go however that bright shiny kettle you see sitting there is 15 years old and gets used daily. amzn.to/2snRakg The model we have is for gas stoves only. there is a flat bottom model for electric stoves. They are not usable on induction cook tops. Happy Cooking Nutmeg Notebook
Yes here is my affiliate link Steamer Basket www.amazon.com/dp/B079JRYQFS/?tag=aiponsite-20&linkCode=ic5&ascsubtag=amzn1.idea.STH2I8W18VLB&creativeASIN=B079JRYQFS&ref=exp_nutmegnotebook_lv_dp_vv_d
Thank you so much! I made this and it's great. I have a question. I noticed you didn't use lemon in your video but it's listed in the ingredient list. Do you still use lemon?
Oh boy the salt alternative is pricey! It looks like it's just nutritional yeast with herbs/veg blend. Does it give a salt taste or is it more like the Mrs. Dash with seasoning taste?
Just discovered your videos after watching Chef AJ for quite some time. I have been buying Bragg's Nutritional Yeast...and I thought that was expensive! The brand you use is over $16 for only 8 oz...which means you could only make this cheese recipe twice - I realize that each batch would be more than one serving, but I am surprised it is so expensive!! Have you found a better, less expensive version, or are you still using this one?
Hi Melanie I do still use this brand - I like that it isn't fortified and the taste is amazing. You can use any brand of Nutritional yeast you like. The bag contains 28 heaping tablespoons, the recipe uses 8 tablespoons - 1/2 cup so you could get 3 batches of cheeze sauce and still have 4 tablespoons of Nutritional yeast leftover with this brand. I only make the cheeze sauce occasionally so this works fine for me. It's just a suggestion of brand though and we all have our own preferences. Happy Cooking!
The Foods Alive brand is also non-fortified and much less expensive. You can find it at vitacost.com. In fact, it's on sale right now at Vitacost for $7.17
To use salt or not is a personal choice. I don't use any added salt in my cooking but will sometimes use a condiment that has a little salt in it. Also if you haven't already Be sure to subscribe to our blog and get 2 exclusive recipes for subscribers only at www.nutmegnotebook.com
You sure can use it! Thank you for watching. If you haven't yet please visit the blog and subscribe to get your 2 exclusive recipes just for subscribers! www.nutmegnotebook.com
A lot of vegan cheeze sauce recipes use cashews. I like using a potato to keep the calorie density down lower. I have also seen some recipes that use oats in place of nuts or potatoes. If you google it I bet you can find a recipe that will work for you. Happy Cooking!
Nutmeg Notebook thanks, I thought I would just ask to see if you knew. I realize the cheese flavor comes from the nutritional yeast but it has to have a base. Do you think white beans would make a good base? I use them to make my mayo.
That works too! Also if you haven't already Be sure to subscribe to our blog and get 2 exclusive recipes for subscribers only at www.nutmegnotebook.com
Love the taste, hate the cruelty & environmental degradation. The real question is: Why do people insist on supporting the animal ag industries when you get the same taste with plant based foods?
Thank you so much for this recipe. I substituted some almond milk for the water in the blender, and then thinned it out with some of the pot broth. I also added a raw garlic clove and a squirt of lemon juice to the blender to jazz it up a bit. So good.
Sounds great! Thank you for watching and if you haven't already please visit the blog www.nutmegnotebook.com and subscribe to get your two exlclusive recipes for subscribers only.
If you use the water from cooking the vegetables it makes it creamier from the starch in the water.
Thank you! This is my favorite cheese sauce--have prob made it 12 times since heard about it thru Chef AJ. So glad to have one that has no cashews.
looks good- for extra tanginess, possible add-ons like lemon juice, sweet red pepper, miso paste and/or red wine/other vinegar -guys, this does indeed taste like a healthy cheese alternative
I love this recipe. Up to this point, I hadn't found one i like. It is delicious! Thank you!
@@Pamiam412 I’m so glad you like it!
Love your recipes, and you are great and sincere on camera!! A breath of fresh air from all the overdone personalities.Thank you !
That is very kind of you - thank you so much! If you haven't already please subscribe to our channel and check out our blog and subscribe to get 2 exclusive recipes just for subscribers www.nutmegnotebook.com
fully agree Drake!. it's like having someone you know and can relate to explain the recipes to you..that's pretty cool..
Thank you for pointing.out that recipes are just ideas. I always adjust spices/ingredients.
I use liquid smoke to give my cheeses that smokey flavor you're talking about. :)
I make this cheeze all the time, I don't add cayenne or paprika and I do use a little salt. I can eat it from the spoon, I love this, eat baked potatoes a lot, and the cheeze sauce is a winner.
Made this yesterday and it turned awesome, Then I wasn't sure but I made grilled cheese sandwiches for my family and everyone loved them. Thank you for sharing!
That’s awesome!
I'm interested in trying some of your recipes. Would love to adopt your eating lifestyle, but I have the unfortunate added issue of kidney stones. I'm to follow a low salt, low sugar, low protein diet such as you are doing, but I have to also follow low oxalate. Watching oxalate levels is the hardest because they are in so many wonderful foods I used to enjoy, such a spinach. Potatoes (especially white/yellow) and most beans are also on my "no" list. I know your site isn't aimed at the needs of kidney stone sufferers, but it's something those of us with the condition need to work around if we also want to live a WFPB diet. We have to ingest dairy calcium (not supplements) with each meal to help avoid future stone formation. Anyway, I do love your channel, website, and blog. Going to adopt as much as possible and see how it goes. Thank you for your wonderful education!
I made this sauce last night and can't believe how good it was. I have some leftover in the fridge and I can't wait to have friends try it. Amazing. Thank you so much!
I like this short video. I don't have time to watch hour long videos. This was perfect.
I make a very similar recipe. Love it. Thank you.
Awesome thank you so much for sharing your fabulous recipe
It's very nice that you put the recipe down below thank you!
Hope you enjoy
Great recipe, thank you! I’d be inclined to use the cooking water for the 3/4 cup you added to the finished sauce
I would keep the water for the second stage of the recipe as it contains vitamins from the carrots. Also, the water from the boiling has starch from the potatoes, helping thicken the sauce. If there's any water left, I'd freeze it to use later in soups or other sauces. Thank you for the recipe. I'll try it. Perhaps a good way to eat Brussel sprouts.
Thank you so much for sharing your awesome yummy delicious cheese sauce I am New to this way of eating and I sure APPRECIATE you taking the time to show US BEGINNERS and explain as you go thank you re watching love your channel
Great recipe! I have already made it twice and it is delicious! Thanks so much for sharing this recipe 😊
I am so glad you like it!
I would suggest steaming the potatoes and carrots and reserving the liquid to add back later. When you boil vegetables, you lose many of the minerals into the boiling liquid and you don’t want them going down the drain. Great recipe!
That works too!
This is nice and simple without too many ingredients. Thanks
Easy and it tastes good too!
Thank you so much for this recipe! It is super delicious! Easy to make too! Love your videos!! I learn so much from you!
You are welcome!
I just found your channel last night. I am so impressed with your perseverance to maintaining a healthy lifestyle. I love the ingredients in this vegan cheese sauce. I gave up cheese years ago and have not found a cheese sauce yet that I liked. I shared your you tube on my Facebook also❤
I;m so glad you like it! Thank you for your kind comments! Thank you for watching and if you haven't already please visit the blog www.nutmegnotebook.com and subscribe to get your two exlclusive recipes for subscribers only
Amazing thank you
Thank you for this recipe! I made this today and its delicious!!
Glad you liked it!!
Going to make a batch today! Thanks for sharing!👍
Perfect timing! I've been looking for a cheese sauce recipe without nuts! Thank you!
You are welcome.
Oh my gosh! This cheese sauce is delicious! Thank you for sharing the recipe!
Gotta try this!
I just made your recipe, it is amazing! I just used pink salt instead of the salt replacement and soy milk instead of water. WOW WOW WOW. Thank you for sharing!
I am so glad you like it! Thank you for sharing!
I’m a cheese monster on a diet, and trying whole food cooking…. I’m going to try your recipe… I’ve tried other vegan cheese sauces and I’m hoping this will be better. Thank you for sharing.
It isn't going to taste like dairy cheese but it is creamy and delicious and enjoyed by many!
Wow! looks great and so healthy.
I made rice broccoli and cheddar casserole with this and my kids and husband love it 😀
Sounds great! Such a good idea - thank you for sharing.
I've made this and added a bit of tahini for a tang. Thanks for sharing this recipe!
Ii am glad you like it! Be sure to subscribe to the blog and get 2 exclusive subscriber only recipes at www.nutmegnotebook.com
Thank you!! Peace and love ☮️☮️💜💜🌿🌿
I've been binge watching you all day! Great channel!
Welcome to my Channel Sara. Be sure to click to bell to get notified when we upload new videos or go live, also, please visit the Nutmeg Notebook blog and subscribe to get two free recipes if you have not already done so.
Happy Cooking
Tami
Can’t wait to try this! Looks yummy!
Nice to see this recipe! I really like it. I am going to make it. Thank you so much. 👍🏾
Hope you enjoy
Great recipe. Thanks for sharing.
Wow! Looks great. Can’t wait to try it.
I hope you like it as much as we do!
THANK YOU SO MUCH FOR SHARING YOUR YUMMY DELICIOUS RECIPE AND DIRECTIONS UNDERNEATH SO WE CAN HAVE THEM FOR LATER
You are very welcome. Thank you for watching. Be sure to subscribe to our channel and be sure to visit out blog for lots more recipes. www.nutmegnotebook.com
Thank you! I will certainly try this, I havebeen doing wfpb for 3 month now! Was finding it had no taste.
Be sure to check out the nutmegnote.com blog post on this as well for more recipe details. And if you have not already done so, be sure to subscribe for two exclusive to subscribers free recipes.
im glad you put the link for the steamer basket as well.. thank You so much..im ordering one today...
YOU ARE A FABULOUS COOK
Thank you so much! Be sure to subscribe to our channel and the blog at www.nutmegnotebook.com
I am excited that you didn’t use any cashews, I am allergic to so many nuts that I thought it may be impossible to eat yummy things in a vegan diet. As soon as we move from our house to the apartment I’ll try this sauce. Thank you!
I hope you like it! If you haven't already be sure to subscribe to the blog at www.nutmegnotebook.com
Can the Cheeze sauce be frozen? How long will it last in the refrigerator?
Thank you so much!! I just made this sauce and I never have eaten my 1 pond steamed broccoli that fast. Delicious. Love your channel, so much information. Can I reheat the sauce also in a small saucepan on the stove?
I am glad you like this recipe. You can reheat on the stove top or the microwave oven.
Looks delicious! I have a vegan cheese recipe that uses raw cashews, which is delicious, but I can’t wait to try yours because it looks more cost effective. - SN: when showing products, would you be able to zoom in on them a bit closer so we can see them more clearly. That would be so helpful. - Thanks for another great recipe! 😃
I'm glad you liked it. See the blog for more recipes www.nutmegnotebook.com
I use the Ipot.... easy... and them i put everything in the blender.
Hi Tami, I made this tonight, delicious! Thank you 😁
I am so glad you like it!
Ya, this is really good. Thanks!
Glad you like it!
I said a onions, garlic and red bell pepper..the bell pepper gives it a zippy flavor too..i use smoked paprika, turmeric, chilli powder, N yeast, cumin, curry and BLK pepper.
Thanks for sharing!!
I meant to say..I use these ingredients..type-o
LOVE IT !! Thanks for the recipe !
You are welcome!
Thanks Tami! Can't wait to try. So many have nuts, non dairy milk, etc. Yum!!! Too bad we're on a water fast...or I'd be on this ASAP!
Hope the water fast went well for you. If you haven't already be sure to subscribe to our channel and the blog to get your 2 exclusive recipes just for subscribers at www.nutmegnoteook.com
GREAT Recipe!! I have also try it. DELICIOUS!!!!Thank you so much for SHARING!!!!
It is a good one! Thank you for watching!
You should use the cooking water as your water in the recipe, that way you don't lose any of those nutrients. 😁
That's a good idea!
Yes, I said the same thing as I watched her prepare it...so that's what I did and it turned out great...
I would use cashew milk (especially homemade) instead of water.
The recipe as posted calls for 1 Tablespoon fresh lemon juice (or more) but you didn't use it or mention it in your ingredients. Do you normally just forgo the lemon juice or forget it on the video? I can't wait to make this and want to get it right!
I like the lemon juice in the recipe so do use it!
YUM!!!
Great!!! Thank you. :)
Wonderful recipe! It turned out lovely & my family loved it! I used it for my vegan tamale pie. 🤗 Question-Will this freeze well? I made a lot & don’t want to waste any. Thank you. ✨🙏🏾✨
I’ve never frozen it, but others tell me it freezes well. If it separates when thawed just put it back in the blender.
I did make this and it is delicious. Are used it in soup, on potatoes and vegetables, and today I’m going to make macaroni and cheese. Did you leave out the lemon juice on purpose?I did add lemon juice to my recipe but I might leave it out next time.
It was just a mistake on my part.
Nutmeg Notebook NP. I love lemon but the lemon was a little strong when I made the sauce so I was just checking. Just finished my second batch tonight. It gets better & better.
Gosh Tami (hope I've spelt your name correctly!.
I'm amazed that you make a cheese sauce without cheese.
Tami just wondering do you use the meer poix method when making a meal. I've tried making it but it wasn't that tasty. I'm grateful for you advise.
Thanking you .
Totally off topic, but I love your hair. Curious as to whether the volume is natural or what you use to achieve that. Love your channel.
Thank you so much! The volume is all mine - I have enough hair for 3 people! Thank you for watching. If you haven't yet please visit the blog and subscribe to get your 2 exclusive recipes just for subscribers! www.nutmegnotebook.com
Super vidéo 😎😎😎😎
Thank you!
Beautiful video as always! Thank you for sharing Tami and Tom!
Thank you Teresa!
Can you freeze the extra cheese sauce and then thaw for later?
I have never frozen it because we eat it up within a week. Others say they do freeze it and if it separates when thawed put it in the blender to make it smooth again. Enjoy!
can we use the water from the cooked potatoes and carrots or does it need to be cold water in the blender?
I use the water from the cooked potatoes and carrots and it works fine.
Absolutely! That is how I've always seen it done, and that's what I do, too. The cooking water has flavor & is infused with the nutrients from the veggies.
@@yvonneharding9230 thanks! will try the recipe tomorrow
Or i use any plant milk works good
Looks and sounds delicious but also looks a little watery. Why no corn starch? And why didn't you spin it in mixer till it thickened?
It's not watery at all and gets thicker in the fridge so no need for cornstarch in this recipe. Recipes are just ideas so feel free to adjust it to suit your needs. Enjoy!
@@NutmegNotebook awesome! Thanks!
I didn't think w could use noosh on UWL. Good to know!
How many tbsp of nutritional yeast?
Omg using this recipe ...I’ve heard of cheese sauce using potatoes and carrots
Hi Tami! I tried this today and it really was the best one out of all that I've tried! I was wondering if this works with beans instead of potatoes and if so what do you think the amount of beans would be? And would you still need the carrots?
I am so glad you liked it. I have never tried it with beans but it might work. I would use the same amount and I would use the carrots as they add that lovely color that makes us think of cheese. I think the starch in the potatoes helps make this thick so I am not sure how the beans will be but they are also starchy so it might be as thick. Please let me know how it turns out if you try it. Happy Cooking!
@@NutmegNotebook I made a double batch of your recipe yesterday, so when the 4 of us get through that, I will try it with the beans. I will let you know. Thanks for answering me! :)
I love this cheese sauce. I've never made it without the cashews so I'm going to try without. Just curious, do you know if this cheese sauce can be stored in ball jars in freezer? I find that sometimes I don't use it all up in time and end up throwing it away :(
I wouldn't put the jars in the freezer. you can pour the sauce in a freezer bag instead. 😊
@@raebridges4021 Thanks!
I subscribed last year. Love your videos but I never get a notice when you put up a new one.
Thank you for subscribing - click on the bell icon to get notifications of new videos. Visit the blog and subscribe there too. www.nutmegnotebook.com
Does the type of potato matter? I can only find russet potatoes or Idaho
Russets are fine, we air fry several differient kinds of potatoes in our Breville. Each has its own flavor and texture profile.
The printed recipe calls for one tablespoon of lemon juice however, I didn’t see you and lemon juice in the demonstration. Am I suppose to add lemon juice?
Yes, follow the printed recipe. Thanks for checking.
Do you think it's better to reheat this sauce in the microwave, or on the stove, or some other way?
I always heat it up in the microwave for single servings. To serve it to a large group it works well in one of those mini crock pots or the 2 qt Instant pot.
I use it in grits instead of of butter.
I bet that’s good!
Can you please tell me how to do this without a Vitamix? Thanks!
You could try it without a high speed blenter, It may not come out as smooth in a standard blender as it would with a blendtec or vitamix but it would be worth a try.
LINDA Veres you could also try draining the cooked veggies, putting them back in the pot, adding all other ingredients and using a stick/immersion blender if you have one to get a smooth consistency. You could also cook the veggies in an InstantPot or other pressure cooker and blend everything as above directly in the pot in it as well. I think a food processor would work for this as well, though depending on the size and power it may have to be done in batches. I recently purchased an extremely inexpensive hand-operated mini food processor that works by pulling a string. As I am disabled with a chronic pain disease which greatly effects my dominant hand, arm and shoulder I was not sure I would be able to use it so had put off buying one for a long time. Thinking it would be great for travel I finally took the leap. Wow! Shockingly phenomenal results. From sorbet with only frozen pineapple and frozen mango to hummus from canned white beans, bean juice from can, lemon juice and dried spices, it has become my daily creative companion. I definitely think I would be able to make this in it. If you do not have any of the above gadgets, using a ricer may work. Hope one of these is useful to you.
I agree with one of the above comments about using some of the cooking water as the liquid for blending. More flavour and nutrients than plain water. Simply ladle more of the cooking water than you think you will need into a container before draining. As for draining, I save the water from all vegetables I steam to drink and/or use in recipes. Chef AJ calls it pot liquor. I call it free, delicious,, plant-based cell fuel. It feels good drinking it, knowing I am taking in nourishment with my hydration that would otherwise be water alone. By adding as much water as I want to the base of my steaming/Instant pot I can choose how much nourishing liquid I have to drink/use afterwards. FYI I start with boiling water from an electric kettle or hot water dispenser so that energy does not have to be used for the stove/InstantPot to heat from cold the water I use for steaming.
Happy Blending/Pulverizing!
With peace, gratitude, grace and light!
Is it important to use Yukon gold potatoes?
I don't think so - that is just what I happen to buy. I think any other small size potato should work just fine.
B12 is important for vegan/vegetarian diets ; many nutritional yeasts are fortified with B12 for this reason.
Indeed and I take a B12 supplement for that reason because I don't use nutritional yeast that often.
Better to just take a supplement rather than relying on foods supplemented with b12.
cheezhead Z in your opinion
Does it thicken after it's refrigerated? And if so how do you thin it out? Thank you.
It does get thicker as it cools, when you heat it up it does loosen up and if it's too thick add some water or broth to thin it.
@@NutmegNotebook Thank you.
Hello again! I was wondering, where did you get your gorgeous tea kettle? I looked through your amazon page and didn’t see it there.
We purchased ours at Williams Sonoma www.williams-sonoma.com
just do a search on their site for "tea kettle" and it will come up. It is on sale there now, Here also is our Amazon link. I also added it to our Amazon Shop Page. These are expensive as tea kettles go however that bright shiny kettle you see sitting there is 15 years old and gets used daily.
amzn.to/2snRakg
The model we have is for gas stoves only. there is a flat bottom model for electric stoves. They are not usable on induction cook tops.
Happy Cooking
Nutmeg Notebook
Do you have a link to the strainer you use?
Yes here is my affiliate link Steamer Basket www.amazon.com/dp/B079JRYQFS/?tag=aiponsite-20&linkCode=ic5&ascsubtag=amzn1.idea.STH2I8W18VLB&creativeASIN=B079JRYQFS&ref=exp_nutmegnotebook_lv_dp_vv_d
Why wouldn't you use the cooking liquid to blend?
You surely can. I thought it looked kind of gross for the video!
Thank you so much! I made this and it's great. I have a question. I noticed you didn't use lemon in your video but it's listed in the ingredient list. Do you still use lemon?
Yes, gives the flavor a bit of pizzazz, just forgot this time (there's a lot going on when making a video) but it was still delicious.!
Oh boy the salt alternative is pricey! It looks like it's just nutritional yeast with herbs/veg blend. Does it give a salt taste or is it more like the Mrs. Dash with seasoning taste?
This one does have a salty taste unlike most of the others. I love it for cooking. Be sure to subscribe and visit out blog at www.nutmegnotebook.com
Just discovered your videos after watching Chef AJ for quite some time. I have been buying Bragg's Nutritional Yeast...and I thought that was expensive! The brand you use is over $16 for only 8 oz...which means you could only make this cheese recipe twice - I realize that each batch would be more than one serving, but I am surprised it is so expensive!! Have you found a better, less expensive version, or are you still using this one?
Hi Melanie I do still use this brand - I like that it isn't fortified and the taste is amazing. You can use any brand of Nutritional yeast you like. The bag contains 28 heaping tablespoons, the recipe uses 8 tablespoons - 1/2 cup so you could get 3 batches of cheeze sauce and still have 4 tablespoons of Nutritional yeast leftover with this brand. I only make the cheeze sauce occasionally so this works fine for me. It's just a suggestion of brand though and we all have our own preferences. Happy Cooking!
The Foods Alive brand is also non-fortified and much less expensive. You can find it at vitacost.com. In fact, it's on sale right now at Vitacost for $7.17
Why not use the cooking water when you add everything to the blender?
You can if you wish!
Pink Himalayan salt ok?
To use salt or not is a personal choice. I don't use any added salt in my cooking but will sometimes use a condiment that has a little salt in it. Also if you haven't already Be sure to subscribe to our blog and get 2 exclusive recipes for subscribers only at www.nutmegnotebook.com
Does the sauce firm up when chilled? How do you reheat the sauce? I definitely want to try this, thank you.
Yes it does get thicker as it cools and thinner when heated up.
I knew you COULDN'T wait to lick the spoon!😆
If I don't use nutritional yeast, any replacement for that?
Not that I know of. You could use a roasted red pepper to replace some flavor.
Why didn't you use the water from the veggies with all the wonderful nutrients instead of throwing it down the drane?
You sure can use it! Thank you for watching. If you haven't yet please visit the blog and subscribe to get your 2 exclusive recipes just for subscribers! www.nutmegnotebook.com
I don’t cook the carrots, just the potatoes. It goes in the blender anyway and carols keep all of their goodness,
I have done that in a pinch as well! It works fine. Be sure to subscribe to the blog at www.nutmegnotebook.com
I can’t have white potatoes, any other ideas for a base?
A lot of vegan cheeze sauce recipes use cashews. I like using a potato to keep the calorie density down lower. I have also seen some recipes that use oats in place of nuts or potatoes. If you google it I bet you can find a recipe that will work for you. Happy Cooking!
Nutmeg Notebook thanks, I thought I would just ask to see if you knew. I realize the cheese flavor comes from the nutritional yeast but it has to have a base. Do you think white beans would make a good base? I use them to make my mayo.
You could try using white beans as they are neutral in flavor. Let me know how it works!
Nutmeg Notebook okay, I will let you know how it turns out.
Jill’s 5-minute Game Changer Cheese Sauce (nut-free, gluten-free) - ua-cam.com/video/bKlHFXOjkfA/v-deo.html
Tami, is your municipal water fluoride free?
It is not.
I am going to try this. I have tried three other recipes, with abject failure. I wasted so much time, effort ,money.
We all have different taste and texture preferences. I hope you like this one.
I think I would have saved the water from the boiling to .......I use my potato water in lots of cooking
That works too! Also if you haven't already Be sure to subscribe to our blog and get 2 exclusive recipes for subscribers only at www.nutmegnotebook.com
Serious question: Why do vegans want to eat stuff that tastes like stuff they won't eat?
Love the taste, hate the cruelty & environmental degradation. The real question is: Why do people insist on supporting the animal ag industries when you get the same taste with plant based foods?