Plant-Based Cheeze Sauce for everything and anything

This is a recipe close to my heart because it’s the first recipe I fully “developed” drawing inspiration from a full-dairy, full-fat recipe from one of my favorite chefs: Jamie Oliver. I have made this recipe countless times, and every time it just gets better. This one, without a doubt has been the best one yet! So, I had to reshare.

This sauce can be eaten on its own, (like a mac and cheese!) used as an Alfredo sauce on your lasagnas, or maybe roast some veggies and use it as dipping sauce. The uses are endless, and that is why I can’t call this an “Alfredo” or “Bechamel” sauce anymore. This is SO much more…

Since this is a fully vegan recipe, I like to incorporate a source of protein to it. I like to make this recipe with some pasta made from chickpeas or lentils, instead of using the regular wheat-based pasta. But you do you, boo.

Ingredients (for two hungry people):

-       Pasta of your choice, cooked following the instructions on the package.

-       2-3 medium leeks, peeled and chopped.

- (Optional) A couple rosemary sprigs to aromatize

-       1-2 tbsp of olive oil

-       Water or veggie stock

-       Vegan mozzarella cheese: a good quality one, like Miyokos brand. I find that this is extremely important, this cheese is amazing! (If you are not vegan or don’t have access to vegan mozzarella, use regular mozzarella cheese)

-       ¼ cup of nutritional yeast

-       1-2 tbsp of white or whole wheat flour

-       1 cup of unsweetened almond milk

-       Salt and pepper

-       Chopped parsley and black pepper for garnish

Preparation:

1.     This is the most important step. On medium heat, start sautéing the leeks and rosemary on the olive oil. Quickly lower the heat to very low, and keep sautéing them for 20 minutes (yes, twenty!). Keep adding water or veggie stock while you cook them. Don’t let the leeks burn or otherwise you have to start all over again.

2.     Once the leeks are super duper soft, remove the rosemary, add the flour and and start whisking.

3.     Add the almond milk and nutritional yeast  (it’s important that it is at room temperature) and whisk until everything is mixed together.

4.     Add salt and pepper to taste.

5.     Transfer the sauce to a blender. Add the vegan mozzarella to it and blend it all.

6.     And voilà, you got a cheesy vegan sauce that is 100% plant based (if you use the Miyokos brand for cheese, since it’s cashew based!)

7.     Mix with your favorite pasta, garnish with the parsley and the black pepper and enjoy right away! *

*This recipe is intended to be eaten immediately because the sauce tends to dry out quickly