6 Ingredient Vegan Cheddar Cheese Sauce

• Vegan
• Gluten free

• Produce

  • 1 cup Sweet potato, cooked

• Condiments

  • 1 tsp Mustard, dry

• Baking & Spices

  • 1 1/2 tsp Kosher salt
  • 2 tbsp Nutritional yeast

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Liquids

  • 1/2 cup Water

Found on veganosity.com

Description

Ingredients

• 1 cup of raw cashews – covered in boiling water and soaked for 1 to 4 hours depending on the type of blender you have. If you have a high powered blender such as a Blendtec or Vitamix, 1 hour is sufficient. Otherwise soak for 3 to 4 hours until they look bloated and are slightly soft to the touch.
• 1 cup cooked sweet potato
• 1 teaspoon of dry mustard
• 2 teaspoons of apple cider vinegar
• 2 tablespoons of nutritional yeast
• 1 and ½ teaspoons of kosher salt (you can adjust the amount of salt according to your dietary needs but it will taste different)
• ½ to ¾ cup of water (adjust the water to make it as thick or as thin as desired)

Directions

• Soak the cashews then drain and rinse well.
• Bake the sweet potato for an hour or until soft to the touch. When it’s cool enough to handle, peel it and measure out one cup of the potato. You can also peel it and cut it into cubes and microwave until soft to the touch (approximately 15 minutes).
• Put the cashews, potato, mustard, vinegar, nutritional yeast, salt, and water in the blender and blend on a high speed until the sauce is thick and creamy. You shouldn’t be able to see or feel any pieces of the cashews.
• Note: I use the “whole foods soup” setting on my Blendtec blender to get the desired consistency.
• Enjoy!