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Wicked 'cheese' sauce recipe
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12 ratings
For Derek Sarno, Tesco’s director of plant-based innovation, creating the best plant-based foods for everyone to enjoy is key. It’s all about nailing the textures and flavours, and bringing that familiar comfort-food feeling. For cheese, this can be achieved with fondue, by melting it on pizza and jacket potatoes, or in a creamy sauce for fries, nachos and macaroni cheese. Now Derek has created a vegan version – this Wicked ‘cheese’ sauce hits all the right notes. See method
Ingredients
- 200g fresh or frozen cauliflower florets
- 1 large (200g) sweet potato, scrubbed, trimmed and cut into 1cm pieces
- 3 garlic cloves, peeled
- 50g salsa
- 100g Applewood vegan cheese- alternative, diced
- ½ tsp smoked paprika
- 1 tsp onion granules
- 3 tbsp Wicked Kitchen Garlic & Herb Flavoured Nooch Seasoning
- 400ml Oatly oat milk-alternative
Each serving contains
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Energy
645kj
156kcal
8%
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Fat
6g
8%
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Saturates
4g
19%
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Sugars
7g
7%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 197g
Protein 5.6g
Fibre 3.8g
Method
- Boil the cauliflower, sweet potato and garlic in a covered pan for about 10 mins until tender. If using frozen cauliflower, add it after 7 mins.
- Drain the vegetables and transfer to a blender. Add the salsa, cheese-alternative, paprika, onion powder, nooch seasoning and oat milk-alternative. Blend on high for at least 2 mins until smooth and silky. Season to taste. Add another 100ml oat milk-alternative for a thinner sauce, if you prefer.
See more Vegan recipes
Tip: Add 1 tsp ground cumin when blending the ‘cheese’ sauce, for extra spice.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.