This is a tasty replacement for dairy cheese sauces. Its great on pasta, veggies, in recipes or as a dip. Use it anywhere you’d use melted cheese!
3 cups gold or yellow potatoes 1 inch diced (no need to peel)
1/2 cup diced carrots
2 cloves garlic
1/2 cup raw cashews (soaked in hot water for 10 minutes)
1/4 cup nutritional yeast
1 1/2 tsp. lemmon juice
1 tsp. onion powder
1 tsp. salt
Put the potatoes, carrots and garlic in a medium pot. Cover with water by about 2 inches. Bring to a boil the lower heat and simmer for 15-20 minutes until potatoes are tender. Drain, but save the cooking water. Put the cooked potatoes, carrots and garlic in your blender along with the rest of the ingredients and 1/2-2 cups of the cooking water. (start with 1 1/2 and add more if you think it needs it. Blend until smooth and creamy.
*Note. This recipe makes about 4 cups. If you don’t need all of it, the remaining can be frozen for later use.
