Creamy vegan cheese sauce thickened with health-promoting natural kuzu (kudzu) powder. This sauce has no nuts, no soy, no potato and no highly refined tapioca starch. Instead, lots of lovely hidden vegetables! Use it for so many dishes but it makes a mean dairy-free mac and cheese.
Boil the vegetables and stock together for 10 minutes until tender (Or 2 mins in the IP).
1 onion, 2 carrots, 200 g cauliflower, 2 garlic cloves, 450 ml vegetable stock
Check the vegetables are soft, then add the cooked vegetables and the stock to a blender together with the rest of the ingredients (except the kuzu). Blend until smooth.
40 ml oat milk, ¼ cup nutritional yeast (12g), 2 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon dijon mustard, 1 teaspoon apple cider vinegar, ⅛ teaspoon smoked paprika
Pour the mixture back into the pan. Crush the kuzu powder in a jug. Add a little water and stir to a smooth paste/thin liquid. Add the kuzu mixture to the pan and gently heat, stirring constantly, for about 2-5 minutes (depending on how gentle your heat is!) until thickened to your liking.
4 tablespoon kuzu (kudzu) powder
Thermomix Instructions
Put the roughly chopped vegetables and stock together in the TM Jug and set for 15 mins / 100°C / sp. 1.5.
1 onion, 2 carrots, 200 g cauliflower, 2 garlic cloves, 450 ml vegetable stock
Check the vegetables are soft then add the rest of the ingredients (except the kuzu powder) to the TM Jug and set it to 1 min. / sp. 10.
40 ml oat milk, ¼ cup nutritional yeast (12g), 2 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon dijon mustard, 1 teaspoon apple cider vinegar, ⅛ teaspoon smoked paprika
Meanwhile, crush the kudzu powder in a jug. Add a little water and stir to a smooth paste or thin liquid. Add this kudzu mixture to the TM Jug and set to 2 mins. / 90°C / sp. 3.
4 tablespoon kuzu (kudzu) powder
Notes
Substitute the kuzu powder with arrowroot or cornstarch (method is the same but use just over ½ of the amount (1 tablespoon cornstarch = 1 ¾ tablespoon kuzu).
If you want to make the sauce even more cheesy (especially if you are transitioning kids from real cheese sauce to vegan cheese sauce), you could also add some grated vegan cheese into the sauce in the final step and let it melt while you are stirring and thickening the sauce with the kuzu. I find about 65g grated “Sheese” works wonders for my kids.
Use about 1 cup / 50g of pasta per person, to go with this sauce.
See blogpost for other serving suggestions and cooking tips.