I have tried multiple cheezy sauces, but previously they all have had cashews – I was pleasantly surprised to find that swapping out the cashews for white beans does not take away from the creamy lusciousness that I love!
We made this in our Weekly Cooking Class!
1 large white potato
2 medium carrots
½ medium onion
3 garlic cloves
1 teaspoon powdered turmeric
2 cups water
½ cup white beans, drained
1 cup nutritional yeast
½ teaspoon pepper
Up to ¼ cup unsweetened plant milk
1. Large dice all vegetables to roughly the same size. Add potato, carrot, onion, garlic, turmeric, and water to a saucepan. Bring to a boil and then reduce heat to simmer for 20 minutes with the lid on.
2. Add saucepan ingredients and everything else to a blender. Blend until smooth for at least 2 minutes and enjoy. Use plant milk as needed if sauce is too thick to blend.