Vegan Cheese Sauce Recipe

Introduction
This vegan cheese sauce is a delicious, creamy alternative to traditional cheese sauces, perfect for those following a vegan diet or anyone looking to enjoy a dairy-free option. Made with wholesome ingredients like cashews, potatoes, and carrots, this sauce is packed with nutrients and flavor. Whether you’re drizzling it over nachos, mixing it into pasta, or using it as a dip, this versatile sauce will become a staple in your kitchen. Below is a detailed, step-by-step guide to making the perfect vegan cheese sauce, along with tips, variations, and nutritional information.
Ingredients
Base Ingredients

• 1/4 cup (35 g) raw cashews, soaked: Cashews add creaminess and a subtle nutty flavor to the sauce.
• 1 1/4 cups (190 g) peeled and diced yellow or red potatoes: Potatoes provide the base and help achieve a smooth texture.
• 1/2 cup (60 g) peeled and diced carrots: Carrots add color and a hint of sweetness.
• 2 to 3 tablespoons (8 to 11 g) nutritional yeast, to taste: Nutritional yeast imparts a cheesy flavor.
• 2 tablespoons (30 mL) grapeseed oil or refined coconut oil: Adds richness and helps with the sauce’s texture.
• 2 1/2 tablespoons (37.5 mL) water: Helps blend the ingredients smoothly.
• 1 1/2 teaspoons (7.5 mL) fresh lemon juice: Adds brightness and tang.
• 1/2 teaspoon fine sea salt, or to taste: Enhances the overall flavor.
• 1 medium (4 g) garlic clove, peeled: Adds depth and a slight pungency.
• 1/2 to 3/4 teaspoon white wine vinegar, to taste: Balances the flavors with a hint of acidity.
• Sriracha or other hot sauce, to taste (optional): Adds a spicy kick if desired.

Instructions
Step 1: Soak the Cashews
Start by soaking the raw cashews. Place them in a bowl and cover with water, allowing them to soak overnight. If you’re short on time, use the quick-soak method: bring a small pot of water to a boil, turn off the heat, and add the cashews. Let them soak for 30 to 60 minutes, then drain and rinse.
Step 2: Cook the Vegetables
In a small pot, add the diced potatoes and carrots. Cover them with water and bring to a boil. Reduce the heat to medium and simmer uncovered for 10 to 15 minutes, or until the vegetables are fork-tender. Drain the vegetables. Alternatively, you can steam the veggies until cooked through.

Step 3: Blend the Ingredients
Transfer the soaked and drained cashews, cooked potatoes, and carrots to a high-speed blender. Add the nutritional yeast, grapeseed oil, water, lemon juice, sea salt, garlic, and white wine vinegar. Blend until the mixture is completely smooth. If the sauce is too thick, add a splash of water or oil to achieve the desired consistency.