Ingredients (for “The Yummiest Vegan ‘Cheese’ Sauce Ever!”):
3 cups peeled, diced potato (Yukon Gold works well and may not require peeling)
½ cup diced carrots
½ cup raw cashews
4 tbsp nutritional yeast
1 tsp onion powder
2 tsp garlic powder
2 tsp salt
1¼ tsp lemon juice
2‑3 cups hot water (reserve the water used to boil the potatoes & carrots)
Instructions:
Boil the potatoes and carrots together until soft; drain the water and save it for the sauce.
In a high‑speed blender, combine the potatoes, carrots, cashews, nutritional yeast, onion powder, garlic powder, salt, lemon juice, and about 2 cups of the reserved hot water. Blend until smooth.
Adjust consistency by adding more of the reserved hot water as needed to thin the sauce.
Notes: For a “white cheese sauce” version, omit the carrots.
Also: For a fat‑free version, replace cashews with white beans (or omit them) and reduce the water amount.
Tip / Usage ideas:
Use this sauce over pasta, veggies (especially steamed broccoli), as a nacho topping, or in a macaroni‑and‑cheese style dish. (She uses it in her “Broccoli Cheese Casserole” recipe.)
If you want a spicier variation, see her “Creamy Vegan Poblano Cheese Sauce” version: add a roasted poblano pepper, chipotle powder, etc.
If avoiding nuts, you can use white beans in place of cashews as she suggests.
- by Plantiful Kiki