Cheddary Sauce by Robin Robertson

Photo by Gonzalo Acuu00f1a on

Christ is risen!

I have been meaning to share this recipe for some time now. Please forgive me for withholding this amazing vegan cheesy recipe.

It has been too darn long since I had a phenomenal mac n cheese. I am not surprised that I am posting another recipe from Robin Robertson’s cookbooks. Her recipes are fantastic so far what I’ve made. Now, I am not your typical plant based person that can live on granola and salads; I like warm – hot foods πŸ™‚ But I like them healthy with minimal processed foods. SO when I came across this recipe and tested it out, I couldn’t believe I found the ultimate cheese recipe for Mac and cheese! I grew up eating Velveeta or Kraft Mac n cheese. I preferred the cheesiness Velveeta had over Kraft. Although I did love all the shapes Kraft had; I would take a box of Scooby Doo shapes over Velveeta. I was (and still am!) a Scooby Doo fan. Mac n cheese hits home to me. It was my comfort food in dark emotional times. I started making it since 9 years old and would often make it for my sister and our cousin — they loved the way I would make it. I would add a certain “elegance” to the dish.

What’s amazing about this dish is that you can add for it for vegetables too or even turned into nachos and enchiladas! I have been enjoying it in my Mac and cheese for now. I am so so so so so so SOOO happy like this for now πŸ™‚ I especially enjoy a good Mac and cheese with some lightly roasted broccoli mixed in. Or even a dash (or a huge splash of hot sauce in my bowl!) Adding your favorite roasted vegetables makes the meal more filling and complex.

I hope you will be pleased, as much as me, when you try this!

Robin Robertson’s Notes: Use this creamy, flavorful sauce anytime you want to add an exclamation point to whatever you’re serving. I use this sauce to make Mac uncheese or as a topping for baked potatoes and steamed or roasted vegetables. With the addition of some spices and a little heat, it can also be used to top nachos and enchiladas. Even more remarkable, just omit the nondairy milk and add melted coconut oil and you have the makings of a fantastic cheddar cheese log. If not using beer or sherry, add an extra 1/2 tsp of miso paste.


1 1/4 cups raw cashews, soaked in hot water for 30 minutes, then drained

1/3 cup nutritional yeast

2 tbsp jarred chopped pimientos or roasted bell pepper, drained and blotted dry

1 tbsp beer, white wine, or dry sherry (optional, but recommended)

1 tbsp rice vinegar

1 1/2 tsp light-colored miso

1 tsp salt

1/2 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp prepared yellow mustard

1/4 tsp turmeric

1 cup plain unsweetened almond milk, or more, store bought or homemade


Combine all the ingredients in a high speed blender. Process until the mixture is pureed and smooth, scraping down the sides as needed. The sauce is now ready to use in recipes. Use as is, or heat gently in a saucepan for a minute or two, if desired, stirring in a little more milk, if needed, for a thinner sauce. Store leftovers in the refrigerator in a tightly sealed container for up to 5 days.


66% Fat

23% Carbs

11% Protein

Calories: 155 per 1 ounce serving (raw nuts)

Protein: 5g


30 per 1 tbsp serving

Protein: 4g

Brand: Red Star


86% Carbs

8% Protein

6% Fat

40 per 1 cup serving (boiled red)

Protein: 1g


Vinegar made from fermeneted rice (and not rice wine, despite its common moniker). It is mild enough to be used without oil as a salad dressing.


Miso is made from soybeans. The nutritional profile of soybeans is:

43% Fat

33% Protein

24% Carbs

Calories 300 per 1 cup serving (boiled)

Protein: 29g


According to “Healing with Whole Foods”, mustard is a “very warming, pungent, stimulating, and diuretic. It strengthens digestion, particularly “cold digestion” (loose or watery stools and chills or other cold signs); and resolves white or. clear lung phlegm. Use the seeds in a tea decoction or the whole or ground seed (dry mustard) in food.”


Turmeric is a fantastic anti-inflammatory herb. It is also great for anti tumor, arthritis and indigestion.


“Veganize It!: Easy DIY Recipes for a Plant-Based Kitchen” by Robin Robertson

Prescriptions for Natural Cures: A Self-Care Guide for Treating Health Problems with Natural Remedies Including Diet and Nutrition, Nutritional Supplements, Bodywork, and More” by James F. Balch, M.D. and Mark Stengler, N.D.

Healing with Whole Foods: Asian Traditions and Modern Nutrition” by Paul Pitchford, 3rd Edition

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