Vegan Cheese Sauce

Okay so as a vegan, I've searched for different variations of 'cheese' sauces for the last year. I have made MANY and a lot of them were okay but nothing was good enough to keep making over and over. Until I made this one for my EBOOK. It was a whole new YUM factor and the non vegan cheese lovers in my family LOVED this sauce! And honestly that's my goal; to make the people who are not vegan realize you REALLY don't need to use cows milk cheese on anything now a days! And as long as the KIDS love it, it's staying! And they definitely dig this one! This sauce is so tasty, you can use it as a dip, on chili, fries, noodles, the possibilities are endless here!

​I originally only had this recipe in my EBOOK but I am posting it on my blog now because I just want everyone to have this recipe! ENJOY!

Ingredients:

• 1 cup cooked potato (2-3 red/yellow potatoes)
• 1 cup cooked carrot (about 2 medium carrots)
• 1/2 yellow onion
• 1/2 cup water, liquid from boiled veggies
• 1/2 cup raw cashews, soaked 2 hours to overnight
• 1/4 cup full fat coconut milk
• 1 Tbsp lemon juice​
• 1.5 tsp real salt, more to taste
• 1 tsp yellow mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp turmeric
• 1/4 tsp paprika
• Optional: 2 Tbsp nutritional yeast, add to blend mixture

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Directions:

1. Wash and peel the potato and carrots.
2. Roughly chop the veggies and add to in a large pot of boiling water.
3. Let cook for 10-15 minutes or until tender.
4. Using a slotted spoon, place the veggies into your blender with 1/2 cup of the liquid.
5. Add in the rest of the ingredients and combine until a smooth cheese sauce forms. You may have to add more liquid, depending on what consistency you want. If you don't have a Vitamix, try using the individual blender cups after the initial blending, as those provide a creamier consistency for me.
6. Adjust salt to your taste! Add to pasta, potatoes, veggies, fries, anything!
7. Store leftovers in an airtight container for up to a week.