Amy's Plant Based Cheezy Sauce

 Amy's Plant Based Cheezy Sauce - from Veggie Palette

INGREDIENTS:

1 large potato, peeled and diced

2 medium carrots, diced

1/4 cup raw cashews

1 tsp garlic powder

1/2 tsp onion powder

1 tsp salt

2 Tbsp nutritional yeast

1 T lemon juice

pinch of cayenne

DIRECTIONS:

1) Add diced potato and carrots to saucepan, cover with 4 cups of water and cook until tender, about 5 minutes.  While they're cooking, cover the cashews with hot water and set them aside.

2) When the veggies are tender, drain them, reserving 1.5 cups of the cooking water.  Rinse the cashews, and add them to a high speed blender with the 1.5 cups of cooking water and all the remaining ingredients.  Blend until creamy.

3) Sauce is great on nachos, potatoes, pasta....  Store refrigerated in a mason jar for up to a week.

1 large potato, peeled and diced

2 medium carrots, diced

1/4 cup raw cashews

1 tsp garlic powder

1/2 tsp onion powder

1 tsp salt

2 T nutritional yeast

1 T lemon juice

Pinch of cayenne