Nutrition
Calories: 67kcal | Carbohydrates: 1.6g | Protein: 8.7g | Fat: 1.4g | Fiber: 2g
This cheese sauce is high protein and low calorie! You can use it on loaded fries, nachos, really anything. Extra Firm Silken Tofu and Nutritional Yeast are what make this so high protein!
Servings
Ingredients
- 11 oz Silken Tofu I used Extra Firm Silken Tofu
- 1/2 cup Nutritional Yeast
- 1/2 cup Soy Milk unsweetened
- 1 1/2 tbsp Lemon Juice ~1/2 of a lemon
- 3/4 tsp Onion Powder
- 3/4 tsp Garlic Powder
- 1 tsp Salt
- 1/4 tsp Turmeric
- 1/4 tsp Chili Powder
- 1/4 tsp Smoked Paprika
- 1/8 tsp Ground Mustard Seed
Instructions
- Blend together well in a powerful blender.
Equipment
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Notes
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PDV High Protein Cheese Sauce
Video
Did you make this recipe?Mention @proteindeficient.vegan
This High Protein Cheese Sauce is one of my favorite recipes that I make over and over again! It’s easy to make, high in protein and cheesy! I like to use it on loaded fries, nachos, and veggies! When you make this, make sure to use silken tofu – regular tofu won’t provide the same results. The protein in this vegan cheese sauce comes from the silken tofu and nutritional yeast.
Ingredients
- Extra Firm Silken Tofu – you definitely need to use silken tofu in this recipe. If you use regular tofu (firm/extra firm), you will not end up with a sauce, but more of a ricotta-texture thing. Silken tofu can be found at most grocery stores. There are two types – refrigerated and shelf-stable. You can buy the shelf stable one online if your store doesn’t carry it. I like the brand Mori-Nu and specifically use their Extra Firm Silken Tofu for this recipe.
- Nutritional Yeast – this is another shelf-stable ingredient often used in vegan cooking. You can find it at most stores and also buy it online. Nutritional Yeast adds a savory and cheesy flavor to meals – it’s also high in protein!
- Soy Milk – I prefer to use soy milk because it is the most protein dense plant-based milk, but any milk will do. I would recommend something more creamy if you’re swapping this ingredient – maybe Oat Milk.
- Lemon – I prefer to use a fresh lemon, but bottled lemon juice will work too. A lemon has about 2 tablespoons of juice for reference.
- Onion powder, garlic powder, salt, chili powder, smoked paprika, ground mustard seed, turmeric – this is what adds all of our flavor!
Directions
- Juice the lemon.
- In a blender, blend all of the ingredients together until creamy and well-mixed.
- You can also use an immersion blender; it works great for this!
Silly Little Haiku
This one is cheesy
And also kind of saucy
That’s why it’s cheese sauce
Author
Protein Deficient Vegan
can this cheese be heated up rather than cold/room temp? or will the heat effect the chemistry with this recipe?
You can definitely heat it up!:)