This hot cheese sauce is comforting and creamy. This vegan version is loaded with flavor but low in calories and fat.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 2 | cups | yellow potatoes, peeled and diced | ||
| 1 | cup | carrot, peeled and diced | ||
| 1 | cup | onion, chopped | ||
| ½ | cup | cashews | ||
| 1 ½ | tsp | salt | ||
| 1 | clove | garlic | ||
| 1 | tsp | onion powder | ||
| 2 | tbsp | nutritional yeast |
Instructions
- Boil the potatoes, carrots and onions with enough water for 10 minutes or until potatoes are cooked through.
- Once cooked, drain the potatoes, carrots and onions and reserve the cooking water.
- Add the cooked potatoes, carrots, onions, cashews, garlic, salt, onion powder, nutritional yeast, and a cup of water to a blender. Blend until the mixture is creamy, adding more water if necessary.
Prep Time: 15 minutes Serving Size: 1⁄4 cup (36 servings)
