The Yummiest Vegan 'Cheese' Sauce Ever

Ingredients

• 3 cup potatoes (peeled and diced; if using Yukon Gold, peeling is optional)
• 0.5 cup carrots (diced)
• 0.5 cup raw cashews (can substitute with white beans for fat-free version)
• 0.5 cup nutritional yeast (inferred from context of similar recipes and yield)
• 1 tsp onion powder
• 2 tsp garlic powder
• 2 tsp salt
• 1.25 tsp lemon juice
• 2 cup hot water (use reserved boiling water; add up to 3 cups total for desired consistency)

Steps

1. 1

   Place the diced potatoes and carrots in a pot and cover with water.

2. 2

   Boil the potatoes and carrots together until they are soft and fork-tender.

3. 3

   Drain the vegetables, but make sure to save the boiling water to add back into the sauce.

4. 4

   Add the cooked potatoes, carrots, raw cashews, nutritional yeast, onion powder, garlic powder, salt, and lemon juice to a high-speed blender.

5. 5

   Add 2 cups of the reserved hot cooking water to the blender.

6. 6

   Blend on high until completely smooth and creamy.

7. 7

   If the sauce is too thick, add more of the reserved hot water a little at a time and blend again until you reach your desired consistency.

Notes

Fat-Free Version: Replace the cashews with 1/2 cup white beans (like cannellini) or omit them entirely. If using beans, start with half the amount of water and add more as needed. White Cheese Sauce: Use peeled russet potatoes and omit the carrots. Storage: Can be frozen, though the texture may become slightly lumpy. Reheat on the stovetop while whisking constantly to restore creaminess.

Nutrition per serving

• vegan
• dairy-free
• gluten-free
• sauce
• cheese substitute
• plant-based
• starch solution
• oil-free