Vegan Cheese Sauce
Ingredients
The cheese sauce
-
¼
cup
raw cashews
-
1
cup
boiling water
-
1
small
Yukon gold potato, peeled and cut into ¼-inch pieces (4 ounces)
-
1
medium
carrot, peeled and cut into ¼-inch pieces (about 2 ounces)
-
½
cup
unsweetened, plain almond milk (or other non-dairy milk)
-
1
tablespoon
nutritional yeast
-
1
tablespoon
extra-virgin olive oil
-
1
teaspoon
fresh lemon juice
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
fine salt, plus more to taste
-
¼
teaspoon
Dijon mustard
-
pinch
black pepper
The vegetables
-
1
(12-ounce) bag
Ocean Mist Farms Floret Medley (or other fresh steamed or steam-in-bag veggies)
-
to taste
seasonings for veggies (fresh lemon juice, salt, pepper, and/or spices of choice)
Instructions
- Soak the cashews in boiling water for 30 minutes.
- Cook the potatoes and carrots in a saucepan with enough water to cover them by about ½ inch until very tender, about 17-20 minutes.
- Drain the cooked vegetables and add them to a blender.
- Drain the soaked cashews and add them to the blender with the vegetables.
- Add almond milk, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, salt, mustard, and black pepper to the blender and blend until smooth.
- Adjust the consistency with more almond milk if needed and season to taste.
- Prepare the steamed vegetables according to package instructions, adding your choice of seasonings.
- Serve the steamed vegetables topped with the vegan cheese sauce.
Nutrition Facts (estimated)
Servings
4
Calories
94
Total fat
6g
Total carbohydrates
9g
Total protein
3g
Sodium
317mg
Cholesterol
0mg
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