Vegan Cheese Sauce

Nacho cheese dip? Check. Queso for enchiladas, burritos, or quesadillas? Check. Mac n Cheese sauce? Check. Pizza topping? Check. This vegan cheese sauce recipe is so versatile! It can be used to elevate so many classic dishes and comfort foods. Enjoy!

Total Serving: 4

Total Time: 20 minutes

Ingredients:

1 cup of carrots (chopped)

1 1/2 cups potato (chopped and peeled)

2 cups water

1/2 cup raw soaked cashews

1/4 teaspoon dry mustard powder or dijon mustard

1-2 tablespoons lemon/lime juice

2-3 teaspoons salt

3 teaspoons freshly cracked black pepper

1/4 teaspoon cayenne pepper or paprika

1 teaspoon crushed red pepper flakes

1/2 cup nutritional yeast

Directions:

1) Combine all ingredients (except for the nutritional yeast) into a pressure cooker or instant pot and cook on high pressure for ~5 min.

2) Once cooked. Pour contents into a high speed blender and add nutritional yeast.

3) Pour contents back into an instant pot or in a pot to serve hot.

Optional:

*Roasted garlic

*Cayenne pepper

*Tapioca starch (1 tBsp) added when heating the sauce. This will give you the stringy texture of cheese.

Notes:

*Serve hot for nacho cheese dip (You can omit the cayenne pepper or paprika if using as a nacho dip and instead add diced fresh or pickled jalapenos)

*This sauce can last in the fridge for about a week and it freezes incredibly well too!