The most decadent, creamy, rich and smooth vegan cheese sauce or dip!
1 large golden potato, diced (or 2-3 small; about 1 1/2 cups worth)
1 large peeled zucchini, diced (or 2 small; about 1 1/2 cups worth)
6 baby carrots (or 1 large carrot)
3/4 cup water (or 1–2 tablespoons more; but don’t add in too much or it will be too liquid-y)
1/2 cup soaked cashews, drained and rinsed (soak in hot water for 10 minutes)
1 tablespoon fresh lemon juice
3 teaspoons soy sauce
1/2 cup nutritional yeast
1 teaspoon ground turmeric
3/4 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder, or more to taste
1/4 teaspoon cayenne powder (optional)
Start by soaking the cashews in hot water.
Steam the potatoes, zucchini and carrots until soft (about 5-7 minutes) or until a fork can easily pierce through them.
In a high-speed blender, combine the steamed vegetables and rest of the ingredients.
Blend on high until smooth and creamy. If it’s having a hard time blending, add a tablespoon of water until it can blend easier, but not too much as it can become too liquid-y.
Use as a dip or sauce! Enjoy!
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