Gluten Free Vegan Cheeze Sauce
Easy & gluten free & vegan & delicious. Sign me up.
I’ve adopted a mostly plant-based diet and the difference in my everyday energy and health has been nothing short of amazing. I used to get sick with colds all the time. I haven’t been sick in over a year.
Not to mention, I love using up leftover veggies. In this case, I had a bag of small, white potatoes (Yukon Gold) that needed to be used. Absolutely no way was I gonna throw them out.
This dinner took me about 20 minutes to make. And I have a few cups of leftover “cheeze” sauce that I can use this week over everything including roasted potatoes, roasted veggies, rice, and pasta.
Gluten Free Vegan Mac & Cheeze
- 2 Yukon Gold medium potatoes, chopped
- 1 medium carrot, chopped
- small onion, chopped
- 1/2 c. raw cashews
- 1 1/2 c. boiling water (from pasta)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. sea salt
- 1/4 c. nutritional yeast
- 1/2 tsp. smoked paprika, optional
Cook your fave gluten free pasta. Meanwhile, boil potatoes for 2 minutes.
Add carrot and boil for another 5 minutes.
Add onion and boil for another 7 minutes or until potatoes are fork-soft.
Drain vegetables, reserving water.
Add cashews to blender jar. Works great in a Vitamix or Blendtec. Add all remaining ingredients. Blend until smooth consistency is reached. Pour over cooked pasta.