Vegan Cheese Sauce

Ingredients

  • 1 medium russet potato, peeled and chopped
  • 1 medium carrot, peeled and chopped
  • 1 small white onion, chopped
  • 3 cloves garlic
  • 1 cup cashews, soaked for at least 1 hour or overnight
  • 1/2 cup coconut cream
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon lactic acid powder (or 1/2 tbsp lemon juice or apple cider vinegar)
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil (optional)
  • 1/2 - 3/4 cup water

Directions

  1. Steam potato, carrot, onion and garlic for 15 minutes, or until fork easily pierces through potato.
  2. Add cooked vegetables with all remaining ingredients (starting with just 1/2 cup water) to a blender and puree until completely smooth. (If not using a high-powered blender, I recommend blending water, coconut cream and soaked cashews first until as smooth as possible.) Add extra water if needed to achieve desired consistency.