Description
This Cashew Cheddar Cheese Sauce is made with just a few simple ingredients (no tapioca starch!), yet is decadent, creamy, cheesy, and packed with the perfect amount of spice! All you need is 30 minutes to make this easy recipe.
Ingredients
- 2 cups peeled and chopped Yukon gold potatoes
- 1 cup peeled and chopped carrots
- 1/2 cup raw cashews
- 1 cup unsweetened almond milk (or non-dairy milk of choice)
- 1/2 cup nutritional yeast
- 1 chipotle pepper in adobo
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Black pepper to taste, if desired
Instructions
- Bring a medium pot of water to a boil, and place the potatoes, carrots, and cashews in once boiling. Simmer for about 20 minutes, or until fork-tender. Drain and transfer to a high-speed blender.
- Add the remaining ingredients into the blender and blend until completely smooth.
- Serve with your favorite crackers and veggies as a dip or use it as a cheese sauce over baked potatoes, french fries, steamed broccoli, etc.!
Notes
- If you have leftovers, store them in a sealed, airtight container in the refrigerator for up to 4 days.
- To make this recipe nut-free, you can use 1/2 cup of great northern white beans or cannellini beans in place of the cashews, and a nut-free plant-based milk of your choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
