Cashew Cheese Sauce

Recipe & Photography: Emily Lawrence

Our time-saving version of this popular sauce uses Cashew Butter — no need to soak cashews. Great for steamed or roasted vegetables, nachos, potato dishes, tacos and vegan mac & cheese.

Yield: 2 cups

INGREDIENTS

  • 1 cup white potatoes, peeled, cubed and boiled
  • ½ cup carrots, peeled, cubed and boiled
  • ¾ cup milk of choice
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp white miso
  • 2 Tbsp nutritional yeast
  • 1 tsp Dijon mustard
  • ¼ cup Nuts to You Cashew Butter
  • Optional: 6 pickled jalapeno slices or 1 tsp smoked paprika

INSTRUCTIONS

  1. Peel and chop potatoes and carrots into cubes.
  2. In a medium saucepan, steam or boil potatoes and carrots until tender.
  3. Combine all ingredients in a blender, starting with the liquid ingredients.
  4. Blend until smooth and creamy, about 2 minutes.
  5. Heat gently in a pot before serving.
  6. Can be stored in an airtight container in the fridge for up to 1 week.

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