Plant KitchenSauces, dressings & dips
Nach-Yo Everyday Cheese Sauce
Ingredients
- 2 cupspeeled and chopped potato
- 1 cupchopped carrot
- ½ cupchopped yellow onion
- 3 clovesgarlic, chopped
- Extra virgin olive oil (optional)
- ½ cupraw cashews
- ½ cupnutritional yeast
- 1 teaspoonpaprika
- 1 teaspoonsea salt, plus more as needed
- Freshly ground black pepper
- 1 teaspoonhot sauce (optional)
Method
- In a large pot, combine the potato, carrot, onion, garlic, and a little water or olive oil, if using, and cook over medium-high heat for 10 minutes, then cover with an additional 2 cups hot water and simmer until the vegetables are soft, about 20 minutes.
- Transfer everything from the pot into a food processor or blender. Add the cashews, nutritional yeast, paprika, 1 teaspoon of salt, and an additional ½ cup water.
- Blend on high speed until the sauce is creamy and smooth, about 2 minutes.
- Season with black pepper and add the hot sauce, if using, and a little more salt if needed. Store in an airtight container in the refrigerator for up to 1 week.
Notes
This vegan cheese sauce is going to blow your mind and your taste buds! Use it as a dip for raw veggies or as a drizzle over steamed vegetables. Put it on rice, nachos, tacos, baked potatoes - whatever you like! This recipe is a favorite on my Instagram, and I hope it will become your favorite too!