Vegan Cheese Sauce
You can drizzle this healthy, delicious vegan cheese sauce on a nacho platter, dip pretzel bites in it, or use it as a dressing.
Ingredients
- 1 Carrot medium size, chopped
- 1 cup Yellow Onion chopped
- ½ cup Cashews
- 4 cups Water
- ½ cup Plant-Based Milk
- 2½ tbsp Nutritional Yeast
- 1 tbsp Fresh Lemon Juice
- ¼ tsp Black Salt
- ¼ tsp Mustard Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Garlic Powder
- ¼ tsp Black Pepper
- 1 tsp Salt
Instructions
- Bring water to boil. Add carrot, onion and cashews and boil for about 30 minutes on low-medium heat.
- After the boiled vegetables cool down, drain them but save 1/3 of a cup of water for blending.
- Add this mixture to a blender along with milk, nutritional yeast, lemon juice, black salt, mustard, turmeric, garlic, black pepper and salt. Blend together into a creamy, smooth texture.
- Adjust salt/lemon to taste, then refrigerate.
- Heat up the portion needed per use.
Notes
Note: This cheese sauce will stay fresh for up to two weeks.