Description
This delicious creamy vegan cheese sauce is made from potatoes, carrots, and cashews. It's oil-free, soy-free and kid-friendly. This cheese sauce goes beautifully on broccoli, as a dip with Oven-Baked Tortilla Chips, and is used to make Vegan Mac 'n Cheese. #vegancheeserecipe #healthyveganrecipes #danielfastrecipes #plantbasedcheese #oilfree #nooil
Ingredients
- 3 1/2 to 4 cups russet potatoes, peeled and chopped (about 3 medium potatoes)
- 1/2 cup chopped carrots (about 1 medium carrot)
- 1/2 cup raw cashews
- 5 Tbsp nutritional yeast
- 2 1/2 tsp garlic powder
- 2 1/2 tsp onion powder
- 1 Tbsp fresh lemon juice (about 1/2 medium lemon)
- 1/4 tsp cayenne pepper
- salt to taste (I use about 1/2 tsp)
Instructions
Boil peeled and chopped potatoes and carrots in a medium-large pot of water for 15 to 18 minutes. Add cashews to the pot and continue boiling for another 4 to 5 minutes. Potatoes and carrots should be fork tender. Strain potatoes, carrots, and cashews and retain the cooking water (set aside).
Add one cup of the potato-carrot-cashew cooking water you set aside, and all other ingredients, to a high-speed blender. Blend and add more water until you reach desired consistency.
Enjoy this cheese sauce over broccoli, oven-baked or air-fried potato wedges, grilled or roasted mushrooms, baked potato, or Oven-Baked Tortilla Chips. Or use this as the base for Vegan Mac 'n Cheese.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Medium-large pot
- Strainer
- Blender
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: American