Finding a cheese sauce that I love and that my family would eat has not been easy. But this one is just perfect. Serve this on burrito bowls, nachos, potatoes, in casseroles, just about anywhere.
This recipe was created by trying many awesome plant-based YouTubers. I hope you love it as much as we do.
Ingredients:
1/2 cup raw cashews (soaked overnight or for at least 3 hours)
3 cups of white potatoes, diced
1 cup of carrots, diced
1 lemon squeezed
1 tablespoon of nutritional yeast (less or more depending on your taste)
2 teaspoons of salt
1 teaspoon onion powder
2 teaspoons of garlic powder
3 cups of water
Method:
- Drain cashews and add to a high-speed blender; mine is a Vitamix.
- Boil potatoes and carrots in lots of water. Cook them until they are mushy and thoroughly done.
- Drain the potatoes and carrots and save the water.
- Add lemon juice, nutritional yeast, salt, onion powder, garlic powder, and 2-3 cups of water. (I add 3 cups, but this is your preference for how thick you would like it).
- Store in a large mason jar in the fridge! YUMMO!
I used it with my hash brown/spinach recipe and my husband, who is not a vegan, thought it was wonderful! Loved the texture and flavor!
Can’t wait to make this tonight!
Let me know how it tastes!