Homemade Vegan Cheese Sauce 🧀
Hey ya'll! I made some vegan cheese sauce for the chili cheese nachos I made today. It's an all-purpose cheese sauce if you are looking for a non-dairy option. Here's the recipe. It's really tasty. Ingredients: 1/4 cup raw cashews, soaked 1 1/4 cups peeled and diced yellow or red potatoes 1/2 cup peeled and diced carrots 2 to 3 tablespoons nutritional yeast, to taste 2 tablespoons grapeseed oil or refined coconut oil (or a light tasting oil) 2 1/2 tablespoons water 1 1/2 teaspoons fresh lemon juice 1/2 teaspoon fine sea salt, or to taste 1 medium garlic clove, peeled 1/2 to 3/4 teaspoon white wine vinegar, to taste Sriracha or other hot sauce, to taste (optional) Directions: 1. Soak the cashews in a bowl of water overnight. Drain and rinse. (For a quick-soak method, bring a small pot of water to a boil and turn off the heat. Add the cashews to the hot water and soak for 30 to 60 minutes. Drain and rinse.) 2. Add potatoes and carrots to a small pot and cover with water. Bring to a boil, reduce heat to medium, and simmer uncovered for 10 to 15 minutes until fork tender. Drain. Alternatively, you can steam the veggies until cooked through. 3. Add all ingredients except hot sauce to a high-speed blender and blend until smooth. If the mixture is too thick, a splash of water or oil can help it along. Sample the sauce and adjust seasonings as desired. Add Sriracha (or other hot sauce) as preferred, if you’d like to give the cheese a spicy kick! 4. The sauce will keep for up to one week refrigerated in an airtight container. Let me know if you try it out. 💃🏾💃🏾💃🏾