Creamy Vegan Cheese Sauce

🥘 Ingredients

• potatoes 1 cup
• carrots ¼ cup
• onion ¼ cup
• raw cashews or white beans ½ cup
• nutritional yeast 4 Tbsp
• lemon juice 1 Tbsp
• salt 1 tsp
• garlic powder ½ tsp
• smoked paprika 1 pinch
• cayenne pepper 1 pinch

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.
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.
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.