Vegan ‘Cheddar’ Cheese Sauce
Based on a recipe from www.tasty.com
Ingredients
1 cup raw cashews
1 large onion, peeled and quartered
2 Yukon gold potatoes, peeled and cubed
2 medium carrots, peeled and cubed
2 teaspoons garlic powder
2 teaspoons onion powder
4 tablespoons nutritional yeast
Kosher salt
Step by Step Instructions
Step 1
Bring a large pot of salted water to a boil.
Step 2
Peel and cube the potatoes and carrots. Peel and quarter the onion.
Step 3
Place the vegetables into the large pot of boiling salted water. Cover and simmer for 10 to 15 minutes until the potatoes are able to be pierced easily by a fork.
Step 4
Soak the cashews in enough hot water to cover them while the vegetables are cooking.
Step 5
Remove the vegetables from the pot, reserving about ⅓ cup of the cooking water.
Step 6
Drain the cashews.
Step 7
Place the cashews and cooked vegetables into the bowl of a food processor or a high-speed blender.
Step 8
Add the remaining dry ingredients and blend until smooth and creamy. If needed add up to ⅓ cup reserved water from cooking the vegetables.
Step 9
Pour over elbow noodles or over steamed broccoli.
