Who loves a good cheese sauce? One that's ooey gooey, thick and creamy, has that deep, dark orange colour? What if I told you it was dairy-free?!?
Yup! After some experimentation in the kitchen, I've finally come up with my most perfect "cheese" sauce. You can use it for mac + cheese, some delectable broccoli sauce, or add a few red pepper flakes and have an amazing queso sauce for your nachos.
Here it is - I can't wait to hear what you think.
Mama C's Easy Peasy Oh So Cheesy Sauce
1 cup vegetable broth
1 cup carrots, diced
1 cup onion, diced
1 cup sweet potato, diced
2 cloves garlic
1/2 cup cashew milk (or your preferred non-dairy milk)
2 tablespoons nutritional yeast
2 teaspoons lemon juice
1/2 teaspoon paprika
1/2 teaspoon turmeric
salt to taste
In a saute pan, heat the vegetable broth over medium-high heat. Add the carrots, onion, sweet potato, and garlic. Cover and cook for 8-10 minutes, until the vegetables are soft.
In a high-speed blender, combine the cooked vegetables, cashew milk, nutritional yeast, lemon juice, paprika, and turmeric. Blend until very smooth. Add salt to taste, if necessary.
Tips: If the sauce is too thick while blending, you can add a splash of water to help it along; or utilize a tamper if your blender accommodates one.
The sauce will keep in an airtight container in the fridge for 5-7 days. I use a reusable silicone bag for ultimate freshness.