About the Recipe
This cheese sauce is rich, versatile, and so easy! All without the guilt
Ingredients
½ cup Cashews, soaked
1 sweet potato, medium, cubed
1 carrot, medium, chopped
1 tsp onion powder
1 clove garlic
1 tsp mustard, omit if allergic
½ cup nutritional yeast
1 lemon, juiced
1 ½ tsp salt
½ tsp paprika
½ cup water
[to make 'nacho' cheese, add 2 tbsp pickled banana peppers!]
Preparation
Boil potatoes and carrots for 20 minutes [ tip: add cashews if you haven't had time to soak them!]
Once fully soft, drain [save 1 cup of water used for boiling if using, add to blender]
Add all remaining ingredients to high speed blender; blend until smooth
Add peppers if using [tip: adjust paprika, garlic, salt, pepper to own taste preference]
Add to pasta, potatoes, rice, cooked vegetables, tacos - possibilities are endless!
Store in airtight container in refrigerator for up to 5 days