Plant-based Cheese Sauce
I’ve created a number of recipes for this luscious sauce… I think I’ve finally landed on one that’s a keeper! Its base is potatoes and carrots... no kidding! The addition of some cashews really adds a nice texture, but if you’re avoiding nuts and fats you can certainly leave them out and it’s just as yummy. It’s also very simple to prepare.
This recipe makes A LOT! We usually use it for mac & cheese. But I love to take the amount that’s left over, add some hot sauce and salsa and voilà! A delicious queso sauce is born, which is great with chips or on top of some quesadillas.
You will need a good blender for this recipe. Otherwise I can’t promise the smooth texture! I use, love and recommend Vitamix.
Ingredients
1.5 pounds potatoes (any kind will do but I prefer using Yukon Gold for this recipe because they’re the creamiest when cooked)
1/2 pound carrots (about 2 large)
1 cup raw cashews
2 cups water
1/2 cup nutritional yeast
1/4 cup white miso
1 TBS sweet paprika
1 TBS lemon juice
Method
Peel and cut the potatoes into about 2” cubes
Peel the carrots and chop (I make them smaller than the potatoes since they take longer to cook otherwise).
Add the potatoes, carrots and cashews to a sauce pan. Cover with water and boil until the veggies are tender. Let cool a bit.
Transfer the veggies and cashews to your blender using a slotted spoon and add 2 cups of the water that they cooked in.
Add love. 💗
Add remaining ingredients and blend until smooth. Done!
Makes 6 cups. Enjoy!