Vegalicious Vegan Cheese Sauce
Creamy, versatile cheese-like sauce that works perfectly for macaroni and cheese, nachos, on baked potatoes, vegetables, tacos, enchiladas and so much more!
Ingredients
- 1 cup peeled and diced potato
- 1/3 cup diced onion
- 1/4 cup chopped carrot
- 2 tablespoons chopped shallot if you don't have a shallot use more onions
- 1 cup water
- 1/3 cup vegan margarine/butter or vegetable oil like Earth Balance margarine
- 1/4 cup raw cashews (soaked if not using high speed blender)
- 3 tablespoons nutritional yeast optional
- 1 tablespoon lemon juice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon mustard
Instructions
- Place chopped vegetables (potato, onion, carrot, and shallot) in a saucepan with 1 cup of water. Bring to a boil, reduce heat to simmer, and cover the pan with a lid. Cook for 15 minutes. (Set your timer!)
- While vegetables are simmering, place the rest of the ingredients in a high-speed blender (like Vitamix). When the vegetables have cooked, add everything from the saucepan, including the cooking water, into the blender with the rest of the ingredients already in the blender. Blend everything on high speed for a couple of minutes until thoroughly blended. It can be stored in the fridge for about 2 weeks.