The Vegan Pizza Sessions, Pt.3: Michelle’s Cheese Sauce

My dear friend Michelle asked me to make some Vegan Mac & Cheese. She found a recipe for me to try out that I modified a bit to make my own. The result was a creamy cheese-like sauce that, I guess, could fool some omnivores. We then decided to try it out on some vegan pizza, and the result was even better; for some reason, even though it doesn’t contain oil, once baked in a pizza with other ingredients, it acquires that greasy, shiny, cheesy look that I used to love (I know, I’m disgusting, but so is real cheese).


  • 2 large potatoes peeled and chopped.
  • 1 large carrot peeled and chopped.
  • 1 large garlic bulb, roasted.
  • 1 teaspoon paprika.
  • 1/3 cup of cashews.
  • Olive oil, salt and pepper to taste.
  • Optional: soy milk.
  • Materials: blender, foil.


  1. To roast the garlic, preheat the oven at 220 degrees Celsius. Cut the top of the garlic bulb and remove the extra skin layers with your fingertips. Put some olive oil on top and sprinkle with some salt and black pepper to taste. Wrap tightly in foil and put in the oven for about 20-30 minutes. Once done, remove from the oven and squeeze each garlic clove out of the bulb.
  2. Boil the potatoes and carrot in water until they are easily mashed with a fork. Save the cooking water for thinning.
  3. In a blender, place the cashews, potatoes, carrot, garlic, paprika and salt and pepper to taste. Blend until achieving the desired texture. You can thin the mix by adding the reserved water or you can gradually add some soy milk, for a creamier taste.
  4. Mix with some Mac & Cheese (you can also bake it! But it will get dry and hard if you leave it in the oven for too long) or put it on your pizza before baking.



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