My Favorite Plant-based Cheeze Sauce!!
This has to be my most made recipe since going plant-based/vegan a few months ago! I whip up a big batch 1-2 times per week and use it on pasta, as a dip, inside of a quesadilla, over nachos, and more! I love that it's mainly made from whole foods and spices, so I don't have any stomach pain after eating it like I did with dairy cheese! Change it up by adding different spices like chili powder or cumin for a flavorful addition!
I hope you LOVE this as much as I do!!
What you'll need:
4 Carrots, peeled and cubed
4 medium russet potatoes, peeled and cubed
1/3 cup cashews, soaked in water for a few hours and drained
2 tbsp tahini
juice from 1 lemon
1/3 cup nutritional yeast
1 tsp minced garlic or garlic powder
1 tsp paprika
1 tsp onion powder
1/2 tbsp turmeric
salt to taste
nut milk (I start with 1/2 cup and add more if I want a thinner consistency!)
What you'll do:
Boil the carrots and potatoes on the stove until soft, about 30 minutes. Let slightly cool. Add all ingredients to a blender or food processor and blend until creamy smooth! Taste and add more salt, spices, or nut milk as you see fit!
I keep my sauce sealed in the fridge for 4-5 days! To reheat, add a touch of water or nut milk and stir, then heat in the microwave :)
YUM! Let me know all the dishes that you use this on!