Umami “Cheese” Sauce

Recipe 10 minPreparation Time 0 minCooking Time
Umami “Cheese” Sauce

Umami “Cheese” Sauce

10 minPreparation Time 0 min Cooking Time

About this Recipe

This vegan cheese sauce has a sweet potato base — great for any cooked vegetables, such as veggies you’ve prepped for the week. Why batch prep your vegetables? Because you’re more likely to eat them if they are already prepared. Even if it’s just a bowl of chopped carrots in your fridge that you seek out when you have a craving for a healthy crunch, you’re on your way to increasing the amount of veggies in your diet.

The Benefits

A powerhouse source of vitamin A, sweet potatoes are also an excellent sources of vitamin B6 and C. They are high in fiber and minerals, including manganese, potassium, copper, and niacin, as well. Cashews provide antioxidants and healthy fats and, like sweet potatoes, offer substantive amounts of manganese — which aids in bone health. Nutritional yeast is full of vitamin B12.

Another recipe from JL Fields for your raw veggies and more: White Bean & Sun-Dried Tomato DIp


Makes 2 1/2 cups
  • 4 oz (115 g) sweet potato (approximately 1 medium sweet potato), rinsed, skin on
  • 2 cups (240 g) raw cashews
  • 2 Tbsp (35 g) white or yellow miso
  • 1/2 cup (30 g) nutritional yeast
  • 1 tsp chipotle powder
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 cup (240 ml) warm water
  • 1 Tbsp (15 ml) olive oil (or water)


  1. Step 1
    Dice the sweet potato into cubes (about eight pieces). Put them in a pot and add just enough water to cover. Bring to a boil and cook until tender when pierced with a fork, 10 to 15 minutes. Drain the potatoes, return to the pot, and gently mash with a fork or potato masher. This should make about 1/2 cup (110 g) mashed sweet potatoes. Set aside.
  2. Step 2
    Add the cashews to a blender or food processor. Transfer the potatoes from the pot to the blender. Add the miso, nutritional yeast, chipotle powder, smoked paprika, turmeric, garlic powder, cumin, and water. Begin blending to reach a consistency that is easy to pour but still slightly thick. Add oil (or water) as needed to achieve that consistency. Use immediately. Any left over can be stored in a covered container in the refrigerator for up to 5 days.