PLANT-BASED CHEESE SAUCE
This super simple thick and creamy “cheese” sauce actually was created during some recipe testing that I did during one of my food science labs in college where I studied the starch in potatoes! Turns out that they are the perfect ingredient to get the creaminess desired in a mac & cheese. This sauce can be used in a Mac & Cheese casserole (my personal favorite) or over any pasta (as shown below) or as a nacho style dip for chips! Seriously a staple in my plant based repertoire as it is all veggie based and surprisingly nutrient dense.
PLANT-BASED "CHEESE" SAUCE RECIPE
*Keeps in fridge for 1 week
Yield: 6-8 cups
2 Medium/ small Potatoes diced
1 Large Carrot diced
½ Medium Onion diced
½ cup Cashews
⅓ cup Nutritional Yeast
½ lemon’s juice
1 tsp garlic powder
1 tsp onion powder
1 tsp salt (plus more to taste if you like it saltier)
1 tsp black pepper
½ tsp paprika
*optional- add the 1tbsp of juice from a jar of pickled jalapeños or olives (gives it that little tang/ brine flavor)
In a saucepan bring 6 cups of salted water to a boil
Add in potatoes, carrot, onion, and cashews
Cook until potatoes can be pierced with a fork - about 15 min.
Strain veggies in sink but SAVE THE WATER
Add the veggies to a large blender and top with all of the remaining ingredients
Add about a cup of the leftover water and blend- continue adding the water until you reach desired thickness. I normally end up adding about 3 cups of water back.
You will need to let the mixture blend for 1-2 minutes to break down all of the veggies and it should be bright yellow and creamy.