Hey guys,

it is getting cheesy :D Not be able to have cheese, was probably one of the hardest parts for me in the beginning of my vegan journey. But, I discovered so many beautiful and easy recipes and soon enough, I created my own. Now I come up with a new recipe almost daily and this is one of my all-time favourites. Perfect for nachos and mac & cheese. Hope you like it. As always, the sauce is served in one of our beautiful coconut bowls :)


- 2 cups of cooked cauliflower

- ½ cup cooked pumpkin

- ¾ cup plant milk

- ¼ cup vegetable oil

- ¼ cup nutritional yeast

- 1 tsp. salt

- 1 tsp. garlic powder

- ½ tsp. turmeric

- ½ tsp. tomato paste

- 1 ½ tbsp. lemon juice

- 2 pieces of pickled jalapeño

How to

The first step is to wash and peel the pumpkin, and wash the cauliflower. Now cook both until fork tender and add them to a high-speed blender while they are still warm. Add all other ingredients as well, and blend until smooth. You can heat the sauce again if needed, or serve right away. 

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