Creamy Vegan Cheese Sauce

🥘 Ingredients

• carrots
  4 tbsp
• cayenne pepper
  1 pinch
• garlic powder
  1/2 tsp
• lemon juice
  1 Tbsp
• nutritional yeast
  4 Tbsp
• onion
  4 tbsp
• potatoes
  1 c
• raw cashews or white beans
  1/2 c
• salt
  1 tsp
• smoked paprika
  1 pinch

🍳 Cookware

• medium pot

1. 1

   In medium pot , bring about 3 cups of water to a boil. Place peeled and diced potatoes , diced carrots , and diced onion in pot and allow to cook until veggies are tender, approximately ⏱️ 15 minutes . Cooking time will vary based on how small the veggies are diced.

   potatoes: 1 c, carrots: 4 tbsp, onion: 4 tbsp
2. 2

   When veggies are tender, drain and place them in blender.
3. 3

   Reserve 1 cup of the broth from the veggies, and add to blender. Add the raw cashews or white beans , nutritional yeast , lemon juice , salt , garlic powder , smoked paprika , cayenne pepper , and blend until smooth.

   raw cashews or white beans: 1/2 c, nutritional yeast: 4 Tbsp, lemon juice: 1 Tbsp, salt: 1 tsp, garlic powder: 1/2 tsp, smoked paprika: 1 pinch, cayenne pepper: 1 pinch
4. 4

   Now, it’s ready to use as a Loaded Potato Skins topping, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.