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Vegan Cheesy Sauce

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A creamy vegan cheese sauce made from cashews, potatoes, carrots, and nutritional yeast, finished with a subtle smoky note. Rich, savory, and perfectly smooth — ideal for pasta, nachos, bowls, or roasted veggies.

Ingredients

  • 1/3 cup cashews (optional: soaked)
  • 120 g potatoes (about 1 small to medium)
  • 40 g carrots
  • 1 tsp olive oil
  • 20 g roasted bell pepper
  • 1 cup vegetable broth
  • 1 tsp mustard
  • 1/8 tsp turmeric
  • 1/4 tsp smoked paprika
  • pinch of chili
  • 1/4 tsp thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt, or to taste
  • pepper to taste (a few grinds)
  • 1/2 tsp white wine vinegar
  • 1/3 cup nutritional yeast

Instructions

  1. Dice potatoes and carrots (approximately 2 cm chunks for the potatoes and 1 cm for the carrots). Put into a pot with just enough water to cover. Bring to a boil and cook until the potatoes and carrots are tender. Drain.
  2. Add to a high-speed blender with the rest of the ingredients and blend until smooth.
  3. Enjoy straight away or keep in the fridge or freezer until ready to use.

Notes

Try experimenting with different kinds of herbs and spices depending on what kind of meal you want to use the vegan cheesy sauce for. For example, you might add some cumin or sweet paprika powder for a Tex-Mex inspired dish.

Find it online: https://vegannomnom.com/vegan-cheesy-sauce/