Nach-yo Everyday Cheese Sauce Recipe

Prep time:

10 minutes

Total time:

30 minutes

Serves:

4 to 8

Andrea says: “This vegan cheese sauce is going to blow your mind and your taste buds! Use it as a dip for raw veggies or as a drizzle over steamed vegetables. Put it on rice, nachos, tacos, baked potatoes – whatever you like! This recipe is a favourite on my Instagram, and I hope it will become your favourite too!”

Ingredients

2 cups peeled and chopped potato
1 cup chopped carrot
½ cup chopped yellow onion
3 cloves garlic, chopped
Extra virgin olive oil (optional)
½ cup raw cashews
½ cup nutritional yeast
1 teaspoon paprika
1 teaspoon sea salt, plus more as needed
Freshly ground black pepper
1 teaspoon hot sauce (optional)

Method

1. In a large pot, combine the potato, carrot, onion, garlic, and a little water or olive oil, if using, and cook over medium-high heat for 10 minutes, then cover with an additional 2 cups hot water and simmer until the vegetables are soft, about 20 minutes.

2. Transfer everything from the pot into a food processor or blender. Add the cashews, nutritional yeast, paprika, 1 teaspoon of salt, and an additional ½ cup water.

3. Blend on high speed until the sauce is creamy and smooth, about 2 minutes.

4. Season with black pepper and add the hot sauce, if using, and a little more salt if needed. Store in an airtight container in the refrigerator for up to 1 week.

Recipe taken from Plant Over Processed by Andrea Hannemann, which is out now, published by Dey Street Books (RRP: £20). Photography by Petrina Tinslay. The recipes have been adapted from the book.

Read the Your Food articles archive here...