I made vegan cheese sauce!!!! This recipe was my inspiration. I added onion, and more vegetable oil
2 cups butternut squash (or summer squash) cut, peeled and cubed
2 medium carrots or about 10 baby carrots
1 tbsp olive oil
2 cloves garlic minced
2 cups vegetable broth or water
1/4 cup nutritional yeast
1/2 tsp onion powder
1/2 tsp paprika or smoked paprika
1/8 tsp turmeric
1 tsp lemon juice
1 cup raw cashews or 1 1/4 cup potatoes peeled and cubed, or 1 can of white beans drained and rinsed.
1/2 tsp salt or to taste (The amount needed will depend on sodium in your broth and personal preference.)
US Customary – Metric
Put some oil in a saucepan and add minced garlic. Turn on the heat to the lowest setting and let the garlic warm in the oil while you are preparing the other ingredients.
Peel and cut squash and carrots into bite-sized pieces and toss them in with the oil and garlic.
Add your choice of cashews, white beans, or potatoes.
Add 2 cups of vegetable broth, onion powder, paprika, turmeric, lemon juice, and nutritional yeast. Turn up the heat to medium and allow to boil slowly for about 10 minutes until all the vegetables are soft enough to break apart when you stick a fork in them.
Blend with an immersion blender for about 2-3 minutes until very smooth and creamy (or transfer to a blender to blend).
Use as you would any cheese sauce. Pour over pasta or use it as a cheese dip, or make loaded vegan nachos with it. Thank you @thehiddenveggies ! #vegancheese #vegan #plantbased #veganfood #vegansofig #whatveganseat #veganrecipes #dairyfree #veganfoodshare #veganpizza #veganlife #glutenfree #cashewcheese #govegan #vegetarian #veganeats #healthyfood #veganfoodporn #foodie #veganlunch #foodporn #veganmozzarella #crueltyfree #nutcheese #vegancomfortfood #letscookvegan #veganmeat #vegansofinstagram #cheese