Recipes » Sauces » Vegan Cheese Sauce
T. Colin Campbell Center for Nutrition Studies
Quinoa, Sweet Potato & Corn ‘Cheese’ Sauce


  • ½ cup uncooked white quinoa
  • 1 cup sweet potato (peeled & grated)
  • 2¼ cup water
  • ½ cup canned corn
  • 2½ Tbsp corn starch or ground flax seeds
  • 1 tsp hot sauce (optional)
  • 1½ Tbsp chipotle mustard (or flavor of choice)


  • 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.

Cooking Tips

  • 1. Using frozen corn is not advised.

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