Adapted From: A Vegan Cheese cooking class by Veg-Appeal
Tested: 9/3/2015
Servings: about 3-4 cups Prep Time: 30-40 min
Notes: I can't believe it took me so long to try this sauce. I got the recipe last summer! It was delicious as a dipping sauce for pigs in a blanket (recipe coming soon). I also enjoyed it over roasted vegetables, eggs, raw veggies, pretty much anything. The sauce will thicken up in the fridge, so after reheating a little water to thin out.
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Ingredients:
2-3 small potatoes 1 large carrot 1/4 cup raw cashews 1/2 cup nutritional yeast 1/3 cup hot water 1 tbsp lemon juice 1 tsp salt or more to taste 1 tsp onion powder 1/2 tsp garlic powder |
Instructions:
1. Steam the potatoes and carrots for 20 minutes or until fork tender.
2. Add potatoes, carrots, and the remaining ingredients to a blender and blend until creamy and smooth. Be sure to vent the blender by propping open the lid a little to allow the steam to escape. |
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