Vegan Cheese Sauce
My favorite cheese sauce recipe I've been making for years! It's great for mac & cheese, Mexican food, and so much more.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 10 Servings
- 1.5 cups yellow potato diced into small chunks
- 1.5 cups carrots diced into small chunks
- 1/2 cup onion , roughly chopped
- 1 medium garlic clove roughly chopped
- 1/2 cup cashews
- 1/2 cup nutritional yeast
- 1 tbsp lemon juice
- 1 cup liquid from cooking the vegetables
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
Bring a medium pot of water to a boil. Add the potatoes, carrots, onion, and garlic and boil until potatoes are soft, about 15-20 minutes. Reserve the liquid from boiling!
In the meantime you can add the rest of the ingredients to a blender.
When the veggies are fork tender, transfer 1 cup of water from the pot to the blender, drain the rest of the water, and add all of the veggies.
Blend until smooth. Taste and adjust seasonings as necessary. Serve hot. Refrigerate leftovers in an airtight container. To re-heat leftovers, add the desired amount to a small pot with just a little bit of water. Whisk and heat gently.