What if I told you I had a recipe for a dairy-free cheese sauce made from vegetables that contains no cashews? Am I enticing you yet? This recipe is perfect for mac and cheese, nachos, and I’ve even used it to make lasagna.
Not only is this cheese sauce deliciously plant-based, but it also uses sweet potato, carrots, and tomato paste, all sources of vitamin A – score!
Here’s the recipe:
- 1 medium sweet potato
- 2 small potatoes
- 3 medium carrots
- ½ cup nutritional yeast
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp tomato paste
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp salt
- ¾ cup water
- Peel, cube, and boil the sweet potato, potatoes, and carrots until soft. Before draining the vegetables, set aside 1 cup of the water for the cheese sauce.
- In a high-speed blender, add all of the ingredients and puree until the sauce is creamy and smooth.
- If the sauce is too thick, add more water if needed and adjust the seasonings to your preference.
- Mix with some pasta or pour on top of nachos and enjoy!