Taco Vegan Cheese Sauce
Pin Recipe

Cheese Sauce (cashew free)

Author: Shelly Hughes
Vegan Cheese Sauce made with out cashews and very versatile for nachos, tacos or any cheeesy sauce
Print Recipe

Equipment

  • Instant Pot
  • Vitamix

Ingredients

  • 2 potatoes Yukon Potatoes, Russet, Red or potatoe of choice
  • 1 cup chopped carrots
  • 1/4 cup nutritional yeast
  • 1 cup unsweetened non dairy milk Almond is my preference, you can use soy, hemp,
  • 1 cup water
  • 1 cup salsa
  • 2 tbsp corn starch
  • 1 tbsp lemon juice
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp salt optional

Instructions

Instant Pot Potato & Carrot Prep

  • Instant Pot...Add in the potatoes with skins on and add carrots with 2 cups of water and set the Instant Pot for 20 minutes with a natural release. (I added extra potatoes to use later if I am using the Instant Pot)

Stove Top Potato & Carrot Prep

  • Stove Top:Add potatoes and carrots to a pot of water and bring to a boil. Boil potatoes and the carrots until fork tender. 30-40 minutes

Cheese Sauce Instructions:

  • Once the potatoes and carrots are cooked add into a Vitamix or high powered blender. Add in the rest of the ingredients. Blend fro 1-2 minutes.
  • Pour the sauce in a pan on medium heat and stir constantly and bring to boil to thicken up. Stir for about 3-5 minutes. Serve.
  • The sauce can be stored in the refrigerator for about 4-5 days. You can also freeze the sauce and use as needed.

Notes

You can use either the Instant Pot (Pressure Cooker) or stove top method to prepare the carrots and the potatoes.