Leela and I seem to be on the same page this week – we’d prefer hiding in soft, warm blankets all day. Only she actually gets to do it.
Rough life. That’s okay, I get to enjoy this creamy, savory, and smokey cheezy sauce. There are tons of vegan cheese sauce recipes out there, so many variations from healthier veggie based versions to decadent and pricey cashew based ones. Which is freaking awesome, right? This recipe is somewhere in between because it’s avocado based. But it also packs carrot, miso paste in place of salt, garlic, and a Dijon mustard. What really sets it apart for me is a savory smokey flavor from a dash of liquid smoke and the light and airy, yet creamy and decadent texture.
Smokey Avocado Cheezy Sauce
- 1 avocado, seeded and scooped
- 1 carrot, chopped
- 2 tbsp. lemon juice
- 1 small clove of garlic
- 1 tsp. onion powder
- 1 tbsp. miso paste
- ½ tsp. liquid smoke (or more if you like)
- 2 tsp. Dijon mustard
- 2 tbsp. nutritional yeast
- ½ cup water, as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
It can be served as a salad dressing, dip, spread, or as a sauce for mac n’ cheese. It’s versatile texture works in raw or heated recipes nicely.
I decided to use it in a simple oil-free saute of chickpeas, cauliflower, carrots, celery, and kale. I sauteed the veggies in just enough veggie broth in medium high heat to reach desired texture, then removed the heat and stirred in the sauce. Check out that cheddar-like color.
It coated the blend perfectly in creamy comfort.
The flavor works great in a hot dish, avocado-based sauces do not disappoint in cooked dishes as long as they’re not over cooked.
This satisfying dish was perfect with a tangy, cheddar-like savory and smokey flavor. Comfort yourself with this healthy blend.