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.

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PLANT-BASED "CHEESE" SAUCE RECIPE

*Keeps in fridge for 1 week

Yield: 6-8 cups

Ingredients:

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)

Directions:

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.

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