Easy Vegan Cheese Sauce 🌱 The creamiest, dreamiest, tastiest cheese sauce made with healthy plant-based ingredients like cashews, carrots, potatoes and fresh lemon. Gluten-free and no added oil. Very vegan & very good!
Soak cashews covered in room temperature water overnight or cover in boiling water and allow to soak for 2 hours. Drain in strainer and rinse with fresh water.
Peel potatoes and carrots and cut into large pieces. Place in 4 qt or larger stovetop pot, cover with water (about 2" over veggies) and cover with lid. Bring to a rolling boil over medium high heat for 10-15 minutes until tender. Remove from heat and drain in colander or strainer.
Place cashews, potatoes, carrots, and remaining ingredients into blender or food processor. Run at high speed until thoroughly pureed and creamy.
Sauce can be used heated or cold, depending on how you like it. To heat, pour amount needed into a stove top pan over low heat, stirring frequently until desired temperature.
🥕This sauce can be served hot or cold. It's a great dip for veggies, chips, vegan buffalo cauliflower, veggie nuggets, meatballs. It's perfect for mac & cheese. Serve it on top of baked potatoes with fresh chives and vegan bacon bits or on sweet potato fries with a dash of chile lime salt. For nachos, add diced jalapeño or red pepper flakes to make a spicy queso dip. 🥕Leftover cheese sauce can be stored refrigerated in a covered container up to 4 days and can be frozen up to 3 months.🥕I suggest heating the cheese sauce in a saucepan on a stovetop, however you can also heat the sauce in a microwave in short increments of 10-15 seconds until desired temperature is reached. Don't over heat in microwave, as the sauce may caramelize and possibly burn.