Best Plant-Based Nacho Cheese Sauce
Ingredients
3 cups peeled, small dice russet potatoes
1/2 peeled, small dice carrots
1/2 cup raw cashews, soaked for 8 hours
3 cups water
1 teaspoon light miso paste
1 teaspoon onion powder
2 teaspoon garlic powder
1 garlic clove
1 1/4 teaspoon lemon juice
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon chipotle powder
reserved water from potatoes and carrots
Instructions
Boil potatoes, carrots, and garlic clove in 3 cups water of until tender. Drain, saving the water to add back into the cheese sauce.
Add 3/4 cup reserved water along with remaining ingredients into the pitcher of a high-speed blender and blend until smooth. Add additional water if needed to achieve desired consistency.