Does cheese sauce without cheese really work?

Beautifully. And without getting lumpy (or making you lumpy) to boot!

This sauce is a superb way to get more veggies into kids – particularly the not-so-popular leek and cauliflower course and family 200 (Small)

Serve with broccoli or over pasta, a baked potato, beans and rice … think mac n’ cheese!

It’s adapted from the Forks Over Knives cookbook, and I highly recommend the FOK movie – it’s a life changer.

  • 2 large leeks or 1 leek and half a cauliflower
  • 1/3 block of tofu
  • 2 Tbl savoury yeast flakes (not Brewer’s yeast)
  • 1/4 cup roasted cashews
  • Zest of 1 lemon
  • 4-8 Tbl oat milk as needed
  • 1 tsp stoneground mustard (optional)
  • 1 garlic clove crushed
  • Salt and pepper to taste
  1. Steam saute leeks and cauli in 1/4 cup vege broth or water.
  2. Roast cashews at 180. Watch carefully!
  3. Blend with remaining ingredients until creamy – adding oatĀ milk to desired consistency.
  4. Return to saucepan for gentle reheating. Adjust seasonings.

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