Plant Based Cheese Sauce Recipe
| Servings | Prep Time |
| 4-6People | 15Minutes |
| Cook Time | Passive Time |
| 20Minutes | 1Hour |
|
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Ingredients
- 3/4Cup Raw Cashews(Unsalted)
- 3Cups Low Sodium Vegetable Broth
- 2Cups Yukon Gold PotatosPeeled and cubed
- 1 & 1/2Cups CarrotPeeled and rouch cut
- 1/3Cup Nutritional Yeast
- 2TBSP Lemon Juice
- 1tsp Garlic Powder
- 1tsp Onion Powder
- 1/4tsp Turmeric
- SaltTo taste (optional)
Instructions
- Soak 3/4 cup raw cashews in boiling water for 1 hour. Drain water from cashews after 1 hour. I have found that BOILING the cashews for 15 minutes instead makes for a smoother sauce, but it does lose some flavor of the cashews.
- Boil carrots and potatoes in 3 cups of vegetable broth until soft. Approximately 20 minutes. Best to cook covered so you don’t loose too much broth in steam.
- In a blender, add carrots, potatoes, veggies broth, spices, nutritional yeast, lemon juice, garlic powder, turmeric, onion powder, and drained cashews to a blender.
- Blend until smooth!
- NOTE: You can add agar agar or tapioca flour to this sauce to make it more stringy and droolie like cheese sauce. you can also add jalapeno to make it a nacho style cheese sauce!
- Add to your favorite mac and cheese dish, top potatoes, etc! In this picture, I boiled some cauliflower and broccoli with the whole grain noodles, and topped with french onions.
- Choose your favorite pasta and veggies to add!
- A thousand different ways you can use this for a healthy mac ‘n’ cheeze!
Recipe Notes
If you do not have a powerful blender, you may want to consider dividing all ingredients into 2, or cutting this recipe in half. If you steam out too much liquid when cooking the potatoes and carrots, you may want to add a little more veggie broth to desired consistency. Water also works. 
While you are here, please read my blog post ‘Giving Up Cheese and Going Vegan‘
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