Melty, creamy, Vegan Cheese Sauce. Need we say more? Made with veggie goodness (hello potatoes and carrots!) from your local fruit & veg shop – you’ve simply got to try this!
- Important note: Begin by soaking your cashews overnight in room temperature water to expand them. Drain your cashews the next day.
- Roughly cut your carrots and potato and steam them in boiling water over a medium-high heat for 10-15 mins until tender. Remove from heat and drain using a colander.
- Place cashews, potatoes, carrots and all other ingredients into a food processor or blender. Blitz until smooth and creamy. Taste and add further salt, pepper, or nutritional yeast if desired.
- Eat immediately or store in the fridge. To reheat the sauce, place in a pot on the stove over a low-medium heat until it reaches your desired temperature.