Cheese sauce: Boil potatoes and carrots together in a pot until soft. Drain the veggies into a sieve over a bowl and save the veg water for the cheese sauce.
Put all the ingredients in a high-speed blender, and add 1 1/2- 2 cups of reserved veg water. Blend till smooth. Add more veg water based on the consistency of the sauce that you desire.
Use anywhere you would use a dairy based cheese sauce. Also find many recipes using this sauce in Plantifully Lean, Plantiful Kiki’s newest cook book. You will find recipes like: Cheesy Broccoli Rice Casserole, Breakfast burritos, Chili Cheese Fries, Nachos, vegetable Omelets, Macaroni and Cheese, and many more.
*Note: May replace the cashews with white beans or hemp hearts. Add just 1 cup of the broth water to start, then add more if you would like a thicker sauce.
Goes great with Kikis Spinach and Mushroom Omelet.