STOP WHAT YOU ARE DOING! A miracle has occurred!
I found a VEGAN cheese sauce that I actually like! I can hear it now, “But Dotchi… Bacon and cheese isn’t vegan.”
I know! That’s why this recipe is so cool. It is vegan but it tastes like Bacon Cheddar spread you would buy for crackers, only it tastes better… and spicier. I should warn you: I like spices. You can adjust the intensity to your liking though.
First the recipe because it drives me nuts when I have to scroll through 40 pages of recipe tales to get to the actual recipe. I am adding links to the stuff I use. I get nothing for this (I wish) this is just to help new cooks and those unfamiliar with some of the ingredients.
Further down I will tell the story of how I got to this…
Spicy Bacon Vegan Cheese Sauce
Ingredients List in order of use (don’t judge it by the ingredients)
Step 1 ingredients
- 2 cups Sweet Potatoes (the white ones, not yams) peeled and cubed
- You could use regular russet, red, or golden potatoes.
- 1 cup Carrot, peeled and cubed
- Water for boiling
Step 2 Ingredients
- 1/4 Cup Canola oil or Olive Oil
- Honestly, you can use whatever oil you have on hand. Soy, Corn, flaxseed, avocado… As long as it is an edible oil and not automotive oil or snake oil.
- 1/2 Cup So Delicious Coconut Milk Creamer
- You can use whatever creamer you like or use Almond or soy milk. I prefer the creamer because it’s thicker… and it’s what I had at the moment.
- Water works too if you are out of creamer or milk. It just tastes like it’s missing something.
- 1 TBSP Honey or, for the strict vegan, Agave Nectar or Bee Free Honee
- I know some vegans who allow honey and others that do not. Depending on how it was… raised?
- This is easier to get out of the spoon if you add it after the oil – slides right out. You’re welcome.
- 1 tsp Salt (I use Pink Himalayan Salt)
- 1/4 tsp to 1/2 tsp Ground Chipotle or Paprika (I use chipotle for the spicy taste)
- DO NOT spend that much on ground chipotle unless you have to. That is a ridiculous price! Hell, you can grind your own for cheaper than that!
- Use less if you can’t handle spicy foods. Smoky paprika shouldn’t be spicy but will add a nice flavor to it.
- 1/4 cup White Vinegar.
- 1/3 C Nutritional Yeast. This is NOT Brewer’s yeast or yeast in the little packets!
Step 1 of Spicy Bacon Vegan Cheese Sauce
- Put the potato pieces and carrot pieces in a pot with enough water for boiling.
- Bring to a boil and then reduce heat for about 20 minutes or until the food pieces are fork tender. Fork tender means it’s really super easy to stab it with a fork.
- Once tender, drain the veggies and place them in a food processor (or blender. I’ve done both. Either works just fine)
Step 2 of Spicy Bacon Cheese Sauce
- Add all the other ingredients into the food processor or blender.
- Turn on your food processor or blender and run it until everything is blended and all smooth and creamy like.
- You may need to stop and scrape down the sides in between running it. Sometimes I do. Sometimes it cooperates.
It will look like this:
Serve this over veggies, pasta, potatoes… I really loved it on broccoli!
How I discovered Spicy Bacon Vegan Cheese Sauce
Okay, now for the rambling chatty part.
My friend, Java, is allergic to milk and cheese. One of the things we’ve been trying to find is a cheese substitute. We ran into a few problems…
1. Some “non-dairy” cheeses have casein, a milk derivative, in them.
- To me, that is as stupid as putting peanut oil on cashews (even when they aren’t salted!) or putting soy lecithin in almond milk and then declaring it a safe alternative to soy (I think they all switched to sunflower lecithin – another allergen of mine but not as unreasonable as soy lecithin).
2. Daiya has xanthum gum, which isn’t very kind on the digestive system. And I didn’t really care for the taste. It’s been awhile and I haven’t retried it. It didn’t win me over though.
3. Some are impossible to find in the areas we live. I live in NW Montana and shop in Montana, Idaho, and Washington. Java lives on the east coast in a southern state.
4. We needed to avoid Cashew because of dietary restrictions on Java’s end plus, it’s impossible to find it not drenched in peanut oil.
What we’ve tried…
I tried various alternatives I found, like a box of Macaroni and Chreese. It was gluten-free, dairy-free, and supposed to taste like regular macaroni and cheese. I know what regular macaroni and cheese tastes like. It wasn’t even in the same ball park. It was like macaroni and dirt vomit.
I tried a few others and they just flat sucked. They didn’t even have a hint of cheese flavor. They either tasted like dirt, vomit, bitter lemons, or something like that. They just were not good.
We also tried whatever store brand we could actually eat. But none of them had a good flavor.
Mouth feel – It’s not really a criteria, but it does help.
And I haven’t even touched on mouth feel yet! (<- Hahaha, see what I did there!)
I am not a huge “mouth feel” kind of person. I survived on puree mush for quite a while. If it just has the flavor I am mostly happy. Hell, I drank pizza that wasn’t too bad!
BUT, mouth feel does compliment or destroy a food. If it’s supposed to be “melty and delicious” but comes out tasting like ass and having the consistency of curdled milk… nope nope nope!
Alternatively, if it’s supposed to be like pancakes, soft and fluffy, but comes out kind of flat and dense but tastes pretty okay, I can handle that.
But it takes a LOT to make “mouth feel” make or break something for me.
My worst mouth-feel story was vegan chocolate pudding. It had maple syrup, avocado, and cocoa powder. I like maple syrup. I like avocados. I like chocolate. So I didn’t think it would be too bad. I thought it might taste a little weird with the avocado.
But, meh, I made it anyway. I have never gagged so hard on something before in my life. It coated my mouth with a goo that felt like snot, acted like glue, and clung to my uvula for dear life. Luckily, the stomach acid helped clean it off as it went rushing by. It was absolutely horrible!
Vegan Cheese Google Search
The other day, I was surfing around Google looking for something not food related when I found this link…
It’s gluten-free. It’s vegan. It’s cheese-ish. It looks like cheese sauce. It’s freaking orange!
She created hers from another recipe. You can find it here. It’s a nut-free, yeast-free, dairy-free, vegan, cheese-like sauce.
I looked at both and noticed that I would not be eating those because they call for soy sauce or coconut aminos. I can’t have soy. The coconut aminos are too expensive for me. Also, I can’t have lemon or paprika. Almond milk is out for us but I could use coconut milk. I altered the recipes to suit my needs and started cooking.
I made the first batch with the substitutions and it was pretty okay. Was it cheese-like? No. Was it a good substitute? Yes. I think it was.
Sharing the cheesy joy – the substitutions
Then I wanted to make it and share it with my older son and that’s when I ran into problems. He can’t have garlic, onion, lemon, or mustard. Also, I can’t have paprika. So there went a lot of flavor.
I substituted paprika for chipotle because I didn’t have any cayenne or mild pepper. I felt ground jalapeno would be too much.
I added honey instead of lemon (a common substitution for me) because vinegar went in for mustard. I figured the lemon was probably for smoothing out the taste which is why I picked honey and not lime juice (which I am out of).
I think the mustard added zing to it so when I substituted it to share I just added vinegar since mustard is just mustard seed ground and LOTS of vinegar.
I skipped substituting the garlic and onion since chipotle is so much stronger than paprika.
I used sweet potatoes because I don’t react to them like russet potatoes (which is a rather painful reaction I would like to avoid).
I tinkered with the recipe a couple of times. I tossed one batch because it was too… something. It just wasn’t tasty. FINALLY, I came up with the recipe you see above but not with as much nutritional yeast.
I liked it okay but I decided to add just a LITTLE bit more nutritional yeast. Fun fact: The nutritional yeast lid has two sides. One for sprinkling nutritional yeast and one for accidentally dumping too much into the blender. Whoops.
I decided it couldn’t be worse than some of the other concoctions I have come up with so, I blended it in.
Vegan Spicy Bacon Cheese Sauce was born!
Then I tasted it. I couldn’t place the flavor at first. Cut me some slack… I haven’t had bacon, real or fake, since August 25, 2010. I had my son try it and I said, “Does it taste cheddary to you too?” He replied with, “It tastes like cheddar bacon spread you put on crackers.”
That’s when it clicked in my head! OMG! He was right! That was the flavor! I made cheddar bacon cheese sauce. Wait! No… I made VEGAN cheddar bacon cheese sauce. I also added too much chipotle. It was setting my face on fire.
I cut back on the chipotle, took out the black pepper I had added to my first batch, and carefully measured the nutritional yeast to see how much got to the “bacon cheddar” flavor. (1/4 cup for mild flavor, 1/3 cup for awesomeness)
We ate it by itself. I ate it with half the nutritional yeast which I think has a less bacon flavor but I like it. We also ate it on rice noodles. Today we ate it on broccoli and that is honestly my favorite way. It tastes so much like cheddar when on top of broccoli that I kind of impressed myself.
I finally dubbed it “Not-Cheese” and added it to the family recipe book.
I am more excited now about trying other recipes of homemade non-dairy cheeses and I’ll let you know when I try them.
My question to you is…
How do you feel about mouth feel?