Vegan Cheese Sauce

(Picture from The Peaceful Kitchen)

This recipe was submitted by Tracy G. She says, "I think I may have found a new staple in my diet!" She ate it on her green beans but thinks it could go on a lot of other items. She found it at The Peaceful Kitchen. The Peaceful Kitchen says "It is very versatile, healthy, unprocessed and tastes delicious!" The blog lists using it for quesadillas, macaroni and cheese, grilled cheese sandwiches, etc.

Ingredients and Directions:

• 1 small yukon gold or russet potato
• 1/2 c. carrots
• 1/2 yellow onion

Fill a pan with about 1/2 inch of water, bring to a boil, put veggies in water, cover, reduce heat to low and let simmer until veggies are soft. 15 minutes.

When veggies are soft, drain the water but reserve it, pour them into a blender and add:

• 3 Tb. water
• 1/4 c. nutritional yeast
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/3 c. cashews

Blend until creamy, You may need to use the reserved water to get the blender going, usually about 1/2 c. is enough.

Notes about this recipe:

I replaced the salt and galic powder with 1/2 tsp of galic salt.