Lentil-based Cheese Sauce

This mild-tasting, rich, creamy high-protein cheese sauce is perhaps my new favorite thing. You can use it on chili and pasta and even as a dip for your favorite baked tortilla chips.

You can find the lentils on Amazon or most online Indian grocers if you can’t find them IRL. Here, I’ve created a thicker sauce. If you want a thinner sauce, use additional nutmilk.


1/4 cup red lentils (masoor dal)
1/4 cup husked black lentils (urad dal)
1/4 cup yellow lentils (toor dal)
1/4 cup garlic powder
1 cup nutmilk
1 cup nutritional yeast
salt, to taste
water, to soak and cook the lentils


  1. Pour the lentils into a bowl, and pick through them to remove any stones. Rinse them three times..
  2. After the third rinse, cover them with water so they are completely submerged. Cover the bowl with a coffee filter and secure with a rubber band. Allow the lentils to sit on the counter overnight.
  3. The next day, place the lentils into the Instant Pot along with their soaking water and 1/2 cup additional water.
  4. Secure the lid of the Instant Pot and click the Bean/Chili setting.
  5. Once the lentils are cooked, carefully release the pressure valve, and place the lentils in a high speed blender.
  6. Blend on high for 2-3 cycles to crush and puree the lentils.
  7. Add the garlic powder and nutritional yeast. Add salt, if desired.
Chickpea Chili with Lentil-based Cheese Sauce

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