Vegan Potato Cheeze Sauce

 

Ingredients

 

8 baby potatoes 

2 small carrots

1/2 cup cashews

1/2 cup nutritional yeast

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt, or to your taste

2 cups water

 

Equipment Needed

 

Instant Pot (optional)

Saucepan

Measuring cups

Bullet blender or larger high speed blender

 

 

1. Start by boiling the potatoes and carrots, I pressure cooked for 11 minutes until soft.

2. Either soak the cashews for 6 hours or boil for 15 minutes until softened.

3. Add all the ingredients to a blender and blend until smooth and creamy!

4. Serve with baked potatoes, or add to pasta for a yummy meal 😀!