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!
