I have used this vegan cheese sauce recipe quite a lot. It is good in macaroni and cheese or can be used to make grilled cheese sandwiches. It's the best one I have tried.
This is my contribution to the #vegancheesechallenge
Potatoe, red bell pepper, onion, and cashews.
Medium saucepan covered with water.
Process for 3 minutes
Toasted cheese and tomato sandwhich
Enjoy!
Ingredients
3 cups diced russet potatoes
1/2 cup finely diced red bell pepper
1 cup yellow onion diced
4 tbs raw cashews
4 tbs tahini
2tbs fresh lemon juice
4tbs nutritional yeast
4 tbs arrowroot powder
1 tps sea salt
1/2 tps black pepper
- Combine the potato, bell pepper, onion,and cashews in a small saucepan cover with water. Bring to a boil and reduce to medium and cook until the potatoes are very tender. Drain the ingredients but reserve about one cup of the cooking water.
- Combine the potato mixture, reserved cooking water and all the other ingredients in a blender.Process on high for at least 3 minutes. This will break down the starch in the potatoes and make the sauce very creamy.