During my hiatus, I delved into the art of dairy-free cheesemaking. Affinage became life, and I am really impressed with my own progress. Unfortunately, all of those delicious cheeses really packed a caloric punch. Below are a few of my babies.
So now I’m on a mission to recreate the taste and texture of some of my favorite cheeses without all the bulge-producing power. Today I want to share with you my favorite low-fat cheese sauce. This sauce works great on nachos, baked potatoes, enchiladas, for mac and cheese, even a grilled cheese. I tried so many different vegan cheese sauce recipes and this one is the ultimate! If you really don’t want to add the cashews, feel free to omit them. They do make the sauce velvety smooth though.
One medium potato chopped into uniform pieces, about 1-inch squares
One carrot chopped into pieces similar in size to the potato
3 cloves of garlic, peeled
1/4 of a white onion wedge, peeled
1/4 cup raw cashews
1 tablespoon lemon juice
1/3-1/2 cup nutritional yeast (I prefer 1/3 cup, but go crazy with it if you just love it)
1 teaspoon salt
Add the potato, garlic, carrot, and onion to a pot and cover with water. Bring to a boil and cook until carrot and potatoes are soft.
Once cooked, turn off the heat and add the cashews so they can soften a bit, about 10 minutes.
Transfer the soild contents and 2 cups of the water used to boil everything to a blender, high-speed is best. Add the remaining ingredients and process until smooth. Enjoy the sauce on everything!