Learn how to make Vegan Cheese Sauce, which is ready in 15 minutes and tastes just like your favourite cheese sauce! It's creamy, saucy and is perfect for a dip, nacho cheese, mac and cheese and so much more!!
1cupraw cashewssoaked in water overnight, then drained and rinsed
1teaspoonsea salt
½teaspoonground black pepper
1teaspoondry ground mustard
Juice of one lime1 tablespoon
½tablespoontamari/liquid aminos or capers
2teaspoonspaprika
1 ½cupsunsweetened almond milk or preferred nut milk
Instructions
In a pan over medium heat, heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes.
Remove from heat and allow to cool slightly.
In a large high speed blender add the carrot mixture, cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast, paprika, and almond milk.
Blend together in a high powered blender for about 2 minutes on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary. Enjoy!
Notes
NotesYou can prep the ingredients while your carrots and onions are cooking down.You can substitute almond milk for any other nut milk. Soymilk and cashew milk will yield a slightly thicker sauce.
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