• 3 cups peeled diced potato (if Yukon Gold you don’t have to peel them
  • 1/2 cup diced carrots
  • 1/2 cup raw cashews*
  • 3 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder or minced garlic
  • 2 teaspoons sea salt
  • 1 ½ -2 teaspoons lemon juice
  • [save 2-3 cups potato/carrot broth]

From Plantiful Kiki. Find her on YouTube and Instagram @Plantiful Kiki 

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.