Mighty Cheez Sauce
An incredibly creamy cheezy sauce for potatoes, vegetables, taco bowls, nachos, or mac ‘n cheez!
Equipment
- high speed blender
- stove
Ingredients
- ½ cup raw cashews soaked in hot water
- 1 sun dried tomato soaked in hot water
- 2½ cups diced Yukon gold potatoes
- 1 cup diced carrots
- ⅓ cup nutritional yeast
- 2 Tbsp vegan butter optional
- 1-2 Tbsp white wine or light beer *see note below
- 1 cup plant milk
- 2 tsp fresh lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Dijon mustard
- 1 tsp siracha
- Salt to taste optional
Instructions
- Soak raw cashews and sun-dried tomato in hot water at least 1 hour. Drain.
- Boil potatoes and carrots in saucepan until fork tender, about 10 minutes. Drain.
- Place all ingredients in a high-speed blender, starting with ½ cup plant milk. Mix on high speed for 1-2 minutes, until very smooth. You may need to add a little more milk if it's too thick. Adjust the seasonings and flavors to taste.
- Use immediately or pour into a jar or container.
- Store leftover Might Cheez Sauce in the refrigerator for up to 1 week.
Notes
• The white wine or beer enhances the cheezy flavor in this sauce. Trust me. We white cooking wine or Heineken 0.0 alcohol-free beer. Any light wine or beer works. If you prefer, you can also use unsweetened unflavored plant milk, drained potato-carrot water, vegetable broth, or water.
• Depending on your potatoes, this sauce can get a bit thick, especially after being refrigerated. Just add a little more plant milk to thin it down a bit, if needed.
• You can use another variety of potato, but they may not lend the stretchy-starchy texture required for this cheez sauce. Feel free to add 1-2 tablespoons of tapioca starch and a little more milk. This will help with the cheezy texture.