Dairy-free Gluten-free Cheese Sauce

This cheese sauce is an absolute winner; it is the right consistency, the right color, and has the best taste! It is also really versatile, good over brocolli and cauliflower, on nachoes, burritos, and a wide variety of other meals. It will keep in the fridge for about a week. 

 

1/2 cup raw cashews ( soaked overnight, or in a cup of boiling water for atleast 30 minutes)

2 1/2 cups diced yellow or red potatoes – boiled until tender and drained

1 cup diced carrots- boiled until tender and drained

4 Tbsp coconut oil

5 Tbsp water

3 Tsp lemon juice

1 Tsp salt

5 Tbsp of nutritional yeast flakes

2 cloves of garlic

1 1/2 Tsp red wine vinegar

Siracha (optional) or chilli powder and cumin (optional)

 

Add the drained cashews with all the rest of the ingredients in a high speed blender or nutribullet. Blend until smooth. Add Siracha if desired for a spicier Sauce,  or chilli powder and cumin for more of a Mexican flavour, or serve as is!

Crowd pleaser!