Ingredients
- 1 1/2 cups peeled and chopped russet potato 240g
- 1 cup chopped carrot 130g
- 1/2 cup diced yellow onion 65g
- 1 tablespoon chopped turmeric or 1 teaspoon turmeric powder 10g
- 3 garlic cloves, peeled and left whole
- 2 1/2 cups water, divided 590ml
- 1/2 cup raw cashews, soaked in water for 10 minutes 75g
- 1/2 cup nutritional yeast 40g
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- Gluten free pasta brown rice or quinoa pasta are my faves
Instructions
- Place the potato, carrot, onion, turmeric and garlic in a medium-sized pot, cover with 2 cups of water and simmer for 20 minutes, with the lid on.
- After 20 minutes, add the veggies (and the remaining liquid in the pot) to your blender.
- Drain the cashews (discard the water) and add the cashews to the blender, along with the nutritional yeast, apple cider vinegar, salt and the additional 1/2 cup of water.
- Blend until the sauce is creamy and smooth, about 2 minutes. Cook however much pasta you want, according to the directions on the box and then strain and rinse with cold water to stop it from cooking. Return to the pot.
- Turn the heat to very low and pour as much Cheesy Sauce over the pasta as you like.
- Add black pepper and salt to taste.
Notes
Whatever cheese sauce you have left, just pop in the fridge and use within 7 days or put it in your freezer for another time. It freezes really well. This cheesy sauce also goes shockingly well over cooked cauliflower and topped with walnut parm.