Creamy Vegan Cheese Sauce
A great way to swich things up when wanting a new sauce for, pasta, nachos or just over veggies.
Servings: 1 container
Calories:
Equipment
- Blender, small pot
Ingredients
- 1/2 White Onio
- 4 Garlic Cloves Peeled
- 1 Small potato Wash and peeled
- 1 Carrot Wash and Peeled
- 2 cups Vegetable Broth If you are Plan-based make sure it says vegan
- 1/2 cup Cashew Nuts Make sure to soak them in water and trow water out before use.
- 1/4 cup Nutrional yeast
- 1/2 Tsp Black pepper
- 1/2 Tsp Kosher salt Add more to your liking
Instructions
- 1. Add one cup of the broth to a medium pan over medium heat.2. Next add the garlic, onion, carrot and potato and let them get tender. 3. Once the vegetables are done add them to the blender with the drain cashews, the nutritional yeast, black pepper and salt. 4. Blended all together until well mix, slowly add the other cup of vegetable broth until is all incorporated and creamy.5. Let is cool and store in the refrigerator it last for the whole week, or freeze it in a ziploc bag and can last up to 2 months.
Notes
- Always remember to cool the food before storing it in the refrigerator, or it will loose flavor.
- Letting the food cool allows for the flavors to stay the same Made this recipe! Tag me by using: #notyourglammom #sogoodcookingwithyunibe #chefyunibe