You are going to love this easy plant-based cheese sauce recipe! You can have healthy vegan cheese sauce whenever that cheese craving hits! It’s easy to make, tastes delicious and will last 7-10 days in the fridge, so you can prep a batch on the weekend to last you all week. I hope you enjoy!
Printable recipe link:
https://www.onlytheveggiebest.com/the-best-dairy-free-cheese-sauce/
(Recipe also written below)
Instagram:
https://www.instagram.com/onlytheveggiebest/
Recipe:
3 cups peeled & cubed potatoes
1/2 cup cubed carrots
1/2 cup raw cashews
4 Tbsp nutritional yeast
2 tsp garlic powder
1 tsp onion powder
2 tsp salt
1 Tbsp lemon juice
1 Tbsp Dijon mustard
1 Tbsp light miso paste
1 Tbsp (optional) smoked paprika
2-4 cups cook water
*If not using a high-speed blender, soak cashews in hot water for 20 minutes. Drain water and proceed with recipe.
In large pot of water, boil potatoes and carrots approx 20-25 minutes, until easily pierced with a knife.
In high-speed blender container, add the cashews, nutritional yeast, garlic powder, salt, lemon juice, Dijon mustard, miso paste and (optional paprika).
Add the potatoes and carrots to the blender, reserving the cook water.
Add 2 cups of the cook water and blend, stopping as needed to scrape down the sides and bottom. Blend until smooth and creamy, adding more soak water as needed. Taste and adjust seasonings, if needed.
The sauce will thicken in the refrigerator but will loosen back up when heated in the microwave or stovetop.
Serve over rice, potatoes, pasta, vegetables, etc.
Enjoy!
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