Recipes » Sauces » Low-fat Vegan Cheddar Cheese Sauce
T. Colin Campbell Center for Nutrition Studies


  • 1 small head cauliflower (about 4 cups chopped), steamed
  • 1 small red bell pepper, roasted and peeled/seeds removed.
  • ½ cup unsweetened soy milk
  • ¼ cup nutritional yeast
  • 2 tsp mellow white miso (optional, if you’re minimizing your salt intake you can skip it)
  • 1 tsp lemon juice
  • 1 tsp brown mustard
  • ⅛ tsp turmeric


  • 1. Blend all ingredients until smooth.
  • 2. Transfer to a sauce pan and whisk to eliminate the air that got caught in it from blending. Heat until warm. My cauliflower had not cooled off totally when I blended, but I did this step anyway, just to get rid of most of the air bubbles.
  • 3. Serve over pasta, steamed vegetables, anything you like!

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