Vegan Cheese Sauce
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.
Servings: 8
Calories: 123kcal
Ingredients
- 3 ½ to 4 cups russet potatoes peeled and chopped (about 3 medium potatoes)
- ½ cup carrots chopped (about 1 medium carrot)
- ½ cup cashews raw
- 5 Tbsp nutritional yeast
- 2 ½ tsp garlic powder
- 2 ½ tsp onion powder
- 1 Tbsp lemon juice (about ½ medium lemon)
- ¼ tsp cayenne pepper
- salt to taste (I use about ½ 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. Salt and pepper to taste. Enjoy!
Notes
Serving Suggestions: Enjoy this cheese sauce with air fryer smashed potatoes, vegan nachos with baked tortilla chips, vegan mac and cheese, veggie tofu scramble, and raw or roasted veggies.
Leftovers/Meal Prep: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 123kcal | Carbohydrates: 18g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 47mg | Potassium: 467mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1363IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg
