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Wicked 'cheese' sauce recipe

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

Makes 800ml (serves 6)
10 mins to prepare and 10 mins to cook
156 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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

Energy
645kj
156kcal 8%
Fat
6g 8%
Saturates
4g 19%
Sugars
7g 7%
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.