Vegan Cheese Sauce

This vegan cheese sauce tastes like cheese whiz.

Ingredients

1/4 cup raw cashews, soaked

1.25 cups peeled and diced yellow or red potatoes

1/2 cup peeled and diced carrots

2 tbsp nutritional yeast

2 tbsp coconut oil

2.5 tbsp water

1.5 tsp fresh lemon juice

1/2 tsp sea salt (do not omit or reduce)

1 medium garlic clove

1/2-3/4 tsp white wine vinegar

sriracha or hot sauce, optional

Instructions

1. Soak cashews overnight. Drain and rinse. (Or for quick soak method, use hot water and soak 30-60 minutes).

2. Add potatoes and carrots to a small pot and cover with water. Bring to a boil, reduce heat and simmer uncovered for 10-15 minutes until fork tender. Drain.

3. Add ingredients to a blender and blend until smooth.

Inspired by Oh She Glows

Notes: Tastes good on potato chips. Also works on pasta but just okay. Keeps for about a week in refrigerator.

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