Vegan Cheez Sauce

By LEP04

Ingredients

• + 1 1/2 cups yellow potatoes, peeled and diced (about 2 medium potatoes)
• + 1 cup carrot, chopped (about 2 large carrots)
• + 1/4 cup yellow onion, diced
• + 2 cups water plus another 1/4 cup, divided
• + 1/2 cup coconut milk, full-fat preferred
• + 1/2 cup raw cashews, pre-soaked in water for 30+ minutes- 4 hours to soften, then rinsed
• + 1/4 cup nutritional yeast
• + 1 tablespoon ground flax seed, optional for Omega-3 boost
• + 1/4 teaspoon turmeric powder
• + 1 teaspoon salt
• + 1/4 teaspoon garlic powder, optional
• + salt and pepper, to taste, black pepper will enhance the health effects of turmeric by 10x

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

Ingredients: Makes about 4 cups of sauce

Directions:

Simmer the potato, carrot and onion in a covered pan with 2 cups of water for 20 minutes. Soak cashews while vegetables simmer.

After 20 minutes, pour the veggies and their water into your blender.

Drain and rinse the cashews and add them to the blender, along with the nutritional yeast, ground flax, turmeric, sea salt, garlic powder, coconut milk. Save the remaining ¼ cup of water to see if the cheese needs thining.

Blend on high until the sauce is creamy and smooth, if a thinner consistency is preferred, add more water, a tablespoon at a time, and blend again. If a thicker consistency is needed, add another handful of cashews and re-blend. If a cheesier taste is preferred, add another cup of nutritional yeast. Season to taste.