Cashew "Cheese" Sauce
Ingredients
- 2 cups peeled, chopped potatoes
- 1/2 cup peeled, chopped carrots
- 1/4 cup raw cashews (soaked for 1 hour in warm water)
- 1/2 cup water (use water from cooked vegetables)
- 1/4 cup nutritional yeast flakes
- 1 tbsp lemon juice
- 1 tsp tahini paste (optional)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
Directions
- Boil the potatoes and carrots in water over medium heat in a saucepan for about 10 minutes.
- Scoop out the potatoes and carrots using a large slotted spoon and transfer to a high-speed blender.
- Add 1/2 cup water used for cooking the potatoes and carrots into the blender.
- Add the cashews and remaining ingredients and blend until smooth and creamy.
Cashew Mayonnaise
Ingredients
- 3/4 cup raw cashews, rinsed and soaked for about 2 hours
- 1/2-3/4 cup water (or unsweetened plant-based milk)
- 2 tbsp nutritional yeast flakes (optional)
- 1 tbsp lemon juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt (or more to taste)
- 1/2 tsp maple syrup (or sweetener of choice)
Directions
- Blend the cashews and water in a high-speed blender until smooth and creamy.
- Add the remaining ingredients and blend until smooth and creamy.
Notes
- You will achieve a creamier consistency if you soak the cashews in water for 2 hours before use.