Cashew Cheese Sauce
Recipe & Photography: Emily Lawrence
Our time-saving version of this popular sauce uses Cashew Butter — no need to soak cashews. Great for steamed or roasted vegetables, nachos, potato dishes, tacos and vegan mac & cheese.
Yield: 2 cups
INGREDIENTS
1 cup white potatoes, peeled, cubed and boiled
½ cup carrots, peeled, cubed and boiled
¾ cup milk of choice
2 Tbsp apple cider vinegar
2 Tbsp white miso
2 Tbsp nutritional yeast
1 tsp Dijon mustard
¼ cup Nuts to You Cashew Butter
Optional: 6 pickled jalapeno slices or 1 tsp smoked paprika
INSTRUCTIONS
Peel and chop potatoes and carrots into cubes.
In a medium saucepan, steam or boil potatoes and carrots until tender.
Combine all ingredients in a blender, starting with the liquid ingredients.
Blend until smooth and creamy, about 2 minutes.
Heat gently in a pot before serving.
Can be stored in an airtight container in the fridge for up to 1 week.
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