Creamy Vegan Cheese
This oozy, creamy vegan cheese sauce is a whole-foods alternative that tastes just as good as the real thing! Made with a base of potatoes, sweet potatoes, and cashews, it features a savory depth from nutritional yeast and a tangy finish from apple cider vinegar. Perfect for pasta, nachos, or dipping, this versatile sauce is healthy and entirely dairy-free.
Instructions
- 1
Place yukon gold potato (0.75 cup) and sweet potato (0.75 cup) in a saucepan and cover with water by 1 inch. Add a [pinch sea salt] and boil, then simmer until fork-tender, about 8 to 12 minutes.
- 2
Drain the potatoes and transfer them to a high-speed blender. Add garlic cloves (2 clove), cashews (0.25 cup), apple cider vinegar (1 tbsp), nutritional yeast (2 tbsp), onion powder (0.5 tsp), sea salt (0.5 tsp), extra-virgin olive oil (0.25 cup), and water (0.25 cup).
- 3
Blend until the mixture is smooth and creamy. For additional flavor, blend in chipotle in adobo (0.5 clove), pickled jalapenos (1 tbsp), or smoked paprika (0.25 tsp). Serve as a dip or over pasta.
Nutrition Facts
Per portion