Dinners · Kid Friendly/Toddler Approved! · Recipes · Side Dishes

Cheesy Cashew Sauce

Vegan cheese sauce?  Now that’s an oxymoron!  But seriously, this recipe works great with nachos, mac and cheese and over top of broccoli.  I normally double this recipe and freeze the leftovers for another use.  This recipe is relatively simple to make and you won’t even miss the non-vegan version once you’ve tried this!

Ingredients:

  • 1/2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup peeled and diced russet potatoes
  • 1/2 cup peeled and diced sweet potatoes
  • 1/4 cup peeled and diced carrots
  • 1/3 cup chopped red onion
  • 3/4 cup water from boiled veggies
  • 1/2 cup raw cashews
  • 1/4 cup coconut milk
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp smoked paprika

Directions:

  1. Place raw cashews in medium bowl and cover with boiling water to soften
  2. In a large saucepan, heat olive oil over medium heat and saute garlic for a couple of minutes
  3. Add potatoes (both types), carrots and onions and mix well.  Cover with water and boil until the veggies are soft.
  4. With a slotted spoon, transfer veggies to a blender along with drained cashews, 3/4 cup water from boiled veggies and all other ingredients and blend on high speed until completely smooth.
  5. Use in any recipe or dish that can benefit from some cheesy sauce.  Pouring over some gluten free pasta will make a great gluten free dinner!
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