Vegan Cheese Sauce

Let’s be hon­est… most things taste even bet­ter when smoth­ered with cheese. How­ev­er, when you elim­i­nate dairy from your life, whether by choice or by food aller­gies, it’s pret­ty dif­fi­cult to find an alter­na­tive for cheesy, creamy good­ness. This cheese sauce is super ver­sa­tile and works great as a veg­gie top­per, pas­ta sauce, sand­wich spread, or a good ol’ fash­ioned nacho sauce for tor­tilla chips. We pre­fer it warm in the Hatch Health and Hap­pi­ness house­hold, but with a stir it is deli­cious cold, too. Add a jar of your favorite sal­sa to make a quick and easy que­so dip!

Based on Erin’s Veg­an Cheese Sauce from Rev­o­lu­tion Recipes

Gluten-free, Vegan, Soy-Free

Ingredients

Use organ­ic when­ev­er possible

• 2 ¾ cups water, divided
• ⅓ cup raw cashews
• ⅓ cup sliced raw car­rots (⅜
  cup shred­ded carrots)
• 1 tsp. salt
• 1 Tbsp. lemon juice
• 2 Tbsp. nutri­tion­al yeast flakes
• 1 Tbsp. ground turmeric
• 1 Tbsp. tahini
• ¼ cup olive or avo­ca­do oil
• 3 Tbsp. tapi­o­ca starch

Instructions

1. Place 1 cup water and the next 7 ingre­di­ents in a high-pow­ered blender and blend until very smooth.
2. Add oil and blend well.
3. Add tapi­o­ca starch and blend until well mixed.
4. Pour into medi­um sauce pan.
5. Rinse blender with remain­ing 1 ¾ cups water and add to sauce pan.
6. Bring to a boil over medi­um-high heat, stir­ring con­stant­ly, until mix­ture is thick and bubbly.
7. Serve warm or pour into mason jars or bowls to chill in the refrig­er­a­tor (let it cool on the counter before chilling).