Creamy Cheeze Sauce


Makes about least 2 large mason jars full, more if you thin it out a bit using water.

​(Each jar contains approximately 4 servings, therefore you will get 1.75 ounces of cashews per serving and .4 tsp of salt max per serving)

(If you must cut out most nuts for health reasons, omit cashews; or if you are trying to lose weight, omit cashews or just eat it no more than a few times per week)

Ingredients:

​1/2 large peeled & chopped onion

5 medium peeled and largely chopped russet potatoes

10 baby carrots

4 cups of water

3 - 4 tsp sea salt

2 tsp garlic powder

2 tsp onion powder

8 tbsp nutritional yeast

1 cup soaked cashews (soak about 8 hrs) then drain (you can omit. Just know, the consistency will be more like a puree than a creamy sauce).

Instructions:

  • ​In a medium sauce pan, bring water to a boil, add all the vegetables carefully into the water. When water starts boiling again, reduce the heat to medium high and cook for 14 minutes.

  • While veggies are cooking, add the drained cashews and all the seasoning (salt, garlic & onion powder, nutritional yeast) in the blender.

  • Once the veggies are done cooking, pour the veggies with water into the blender and blend until smooth and creamy. If desired, as you blend, pour in additional water to reach desired consistency.

  • Portion out pasta in each bowl then pour cheese sauce over pasta, stir, and serve.

  • Do not omit the nutritional yeast. It is what gives it great flavor. You can find nutritional yeast at most groceries either in the bulk section or organic section. You can also find it on Amazon.com.

​​

Same Cheeze Sauce Made In The Instant Pot

Instant Pot Ingredients:

  • ​1/2 large peeled & chopped onion

  • 4 medium peeled and largely chopped russet potatoes

  • 10 baby carrots, cut in halves

  • 4 cups of water in Instant Pot

  • 1/2 to 1 cup of water to use when blending

  • 3-4 tsp sea salt

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 8 tbsp nutritional yeast (key/critical ingredient)

  • 1 cup cashews (no need to soak)

Instant Pot Instructions:

Add everything to instant pot. Seal. Set to manual 5 minutes. Once done, turn off warmer, release pressure value. Pour contents into blender, blend for about 2 minutes. If desired, as you blend, pour in additional water to reach desired consistency.

Meal Options:

Also, you can pour over steamed veggies, a bake potato piled high with broccoli, or eat it as a cheeze dip, just to name a few!

Store & Warm-Up:

Store sauce separately. We store the sauce in mason jars. Reheat the sauce in the microwave separately for best results. Do not combine it with pasta when heating. It causes the sauce to absorb into the pasta, making it dry. If you steam a bowl of broccoli and cauliflower, then pour the cold cheeze sauce over the hot veggies, the veggies will warm up the sauce, making the meal the perfect temperature.

Meal Options:

Also, you can pour over steamed veggies, a bake potato piled high with broccoli, or eat it as a cheeze dip, just to name a few!

Store & Warm-Up:

Store sauce separately. We store the sauce in mason jars. Reheat the sauce in the microwave separately for best results. Do not combine it with pasta when heating. It causes the sauce to absorb into the pasta, making it dry. If you steam a bowl of broccoli and cauliflower, then pour the cold cheeze sauce over the hot veggies, the veggies will warm up the sauce, making the meal the perfect temperature.


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