Quinoa, Sweet Potato and Corn ‘Cheese’ Sauce

Quinoa not only brings a marvelous nutritional profile to the sauce, but imparts a delicate and subtle texture. Sweet potato adds color, taste, and fiber and the corn balances them both.



  1. Put quinoa and sweet potato into pot with 1¼ cups water. Bring to boil, cover, let simmer for 20 minutes (until the water is gone). Turn off heat and let sit for 5 minutes (still covered). Uncover, let cool to room temperature.
  2. Add quinoa & sweet potato mixture to blender or food processor. Pulse the mixture a few times.
  3. Add rest of the ingredients, with the water (¾ to 1 cup) added in between pulse blends, gradually increasing processing until a smooth pancake-like batter is achieved.
  4. Makes 3 cups of sauce.


  • Using frozen corn is not advised.

This recipe is part of the Ultimate Guide to Plant-Based Pizza.

Mark Sutton has been the Visualizations Coordinator for two NASA Earth Satellite Missions, a multimedia consultant, organic farmer, lecturer and photographer. He helped produce a vegan cookbook No More Bull! by Howard Lyman, produced several DVDs including: The Mad Cowboy Documentary, worked with two Nobel Prize winners on Global Climate Change media, and published in TIME, Newsweek, Scientific American, and Science amongst other media. Vegetarian for 20 years, plant-based the past 15 (9 years no-oil), Mark edits the Mad Cowboy e-newsletter, self-published the 1st vegan pizza cookbook, Heart Healthy Pizza: Over 100 Plant-Based Recipes for the Healthiest Pizza in the World. He is a co-host of "The Dr. Don Show" and a Plant-Based Nutrition Certificate Graduate.
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