I am super excited to share this recipe with you all today! In the past two years since moving to a plant based diet I have tried many vegan/plant based cheese sauce recipes. Some of them were down right awful and others were just okay. That all changed when my friend Donna Weifert shared her vegan cheeze sauce recipe that we have dubbed Donna’s Cheeze Sauce. This sauce is so delicious that I even made a batch of it to take in the cooler on our vacation. It has the most delightful cheezy flavor. The texture is thick like a rich cheese sauce. It heats up without separating and its a gorgeous color. Donna’s recipe calls for items you most likely have in your vegan/plant based pantry and freidge so you can whip up a batch of this miracle sauce right now! This is an oil free, dairy free, cholesterol free, low calorie cheeze sauce. What more could you want?
This cheeze sauce comes out so thick and creamy from my high powered Blendtec blender. If you don’t have a high powered blender I think it might work better to make this in a food processor. If it’s a little thick add a little bit more water to thin it out and make it easier to blend up. If it’s too thin add some extra potato. Speaking of potatoes I use Yukon gold potatoes and I don’t peel them.
One meal I really missed when I moved to a plant based diet was a broccoli stuffed baked potato with cheese sauce. So of course that was the first thing I made with Donna’s Cheeze sauce and its fabulous! Shown here with a yummy Mexicano Veggie Burger that we often enjoy. They freeze really well so make a big batch. The easiest way to make corn on the cob quickly is in an electric pressure cooker. Add 1/2 cup water to the PC, insert the rack that comes with the PC, put up to four ears of corn- cleaned and trimmed on the rack. Set the timer for 1 minute on high pressure with quick release and you get perfect corn on the cob.
This was my lunch yesterday and it filled me up for hours and hours. A cooked Japanese Sweet Potato filled with home cooked pinto beans, corn, Tami’s Quick Salsa, Donna’s Cheeze Sauce, fresh cilantro, green onions and fresh squeezed lime juice. This is one of my favorite meals and its one that can be pulled together quickly. You can microwave the potatoes and open up a can of beans, thaw out frozen corn and garnish it in about 15-20 minutes. I try to always have this cheeze sauce made and in the fridge.
I love, love, love the way we eat now. Meals don’t have to be pre-planned and thought out. We can combine a few basic ingredients and make delicious one bowl meals that are nourishing, filling and big on flavor. When I batch cook a couple times a week I make grains, potatoes, beans, legumes, sauces and chop up fresh ingredients. Then anytime we are hungry we can pull out those items and make a meal. this is a layers of fresh baby spinach on the bottom, topped with steamed brown rice, pinto beans that I made in the slow cooker, salsa, Donna’s Cheeze Sauce, cilantro, green onions and fresh limes. Healthy and delicious.
Donna’s Vegan Cheeze Sauce
- 2 cups white potatoes, diced large
- 1 cup carrots, diced large
- 3/4 cup water
- 2 teaspoons Coconut Aminos
- 1 Tablespoon fresh lemon juice (or more)
- 1/2 cup Nutritional Yeast (this gives it a cheezy flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon smoked paprika
- dash of cayenne pepper
Boil the potatoes and carrots until soft and drain. (I have also steamed them, microwaved them or used leftover baked potatoes and leftover cooked carrots.) Place the cooked potatoes and carrots and the rest of the ingredients in a high powered blender and blend until smooth. Add more water if its too thick. If it’s too thin add a little more potato.
Store in the fridge. It lasts for a week or more – but you will most likely eat it all up before then!
This cheeze melts beautifully.
Thank you Donna for a fabulous recipe!
Recipe by Donna Weifert and shared with her permission.
Vacations are fun but it sure does feel good to be back home after being on a road trip for 12 days. I plan on writing a couple of blog posts of how I managed to eat vegan/whole food plant based and be Ultimate Weight Loss compliant while on vacation. In the meantime I want to let you know that it can be done!
I knew I was losing weight while we were gone. I put on a pair of capri pants one day towards the end of our vacation and they were so loose around the waist I had to keep pulling them up all day long. Love that. I got on the scale when we got home and saw a 3 pound loss!
I would say that I was 95% UWL compliant. Most days we ate two meals out of our UWL food filled cooler and one meal in a restaurant. You can avoid oil and sugar when eating out but its much more difficult to get salt free food. Even though I talked to the food servers about what I wanted a couple of my entrees contained a few olive slices which I wasn’t expecting. I ate them – they didn’t cause me any problems. I had a couple meals of only salad because that is the best the restaurant could provide me. Then I would supplement from my purse or cooler stash. I also enjoyed an all vegetable fresh pressed juice one day – it felt nourishing! A few olives and vegetable juice were my splurges!
Since I had experienced a couple of fruit and veggie only days or half days I knew I could survive a meal of only salad. If anything showed up with oil I sent it back. I told the food servers that my digestive system does not process oil and therefore I can not have it. Its the truth – if I had any oil at this point after being oil free for over 2 years I would have terrible lower GI issues!
We did use dehydrated vegan backpacking meals that were low sodium but not sodium free – when I am sweating and hiking I don’t mind a little sodium in my food. I have low blood pressure and in the summer I can have issues with dizzy spells when exercising outside and sweating a lot. I also had some raw energy bars that are made from whole ingredients like raw seeds and fruit. I carried the That’s IT bars that are all fruit.You can only pack so much fresh produce in a back pack or a purse when sight seeing so I had these as back up food and was so glad to have them when the fresh food was gone.
I logged all of my food everyday on the free app called Two Grand. You can find me there under the name Nutmeg Notebook. That helped me stay aware of what I was eating. We got plenty of exercise most days. Even when our hotel room was on the 4th floor we took the stairs. We walked to as many places as we could. We had hiking days worked in for big exercise days.
I wouldn’t say it was easy to eat SOS free and stay UWL compliant while traveling but it is achievable. It took extra planning and cooking ahead of time to stock the cooler with as much pre-made food as I could. It took extra time in the hotel rooms each day to deal with keeping the ice fresh in the cooler and prepping food for each day. It took time to look up restaurants in each new town to find places where we could get something healthy to eat. We had to find grocery stores and food co-ops to replenish fresh produce. We tried to get hotel suites that included small kitchens. Ironically the biggest food prep day on vacation was done in a hotel room that didn’t even have a microwave or fridge!
Having said all that it was so worth it! I felt good each day about how I was eating and the choices I was making. My digestive track stayed healthy. I never went to bed with any regret about what I had eaten. Plus we saved a ton of money by not eating out all the time. That was a bonus!
The UWL program gives me freedom from guilt, cravings and being overweight. The UWL way of eating is a lifestyle not a diet. My lifestyle doesn’t change when I am on vacation – it goes with me everywhere I go.
Loving life one healthy day at a time.
Please add your thoughts and comments. I love hearing from you.