Ingredients
Cheese Sauce Ingredients
- ¼ cup raw cashews
- 1 cup boiling water
- 1 small Yukon gold potato, peeled and cut into ¼-inch pieces (4 ounces)
- 1 medium carrot, peeled and cut into ¼-inch pieces (about 2 ounces)
- ½ cup + 1 tablespoon unsweetened, plain almond milk (or other non-dairy milk)
- 1 tablespoon nutritional yeast
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon Dijon mustard
- Pinch of black pepper
Vegetables
- 1 (12-ounce) bag Ocean Mist Farms Floret Medley (or other fresh steamed or steam-in-bag veggies)
- Seasonings for veggies: Fresh lemon juice, salt, pepper, and/or spices of choice
Instructions
- Soak Cashews: Place the cashews in a small heat-proof bowl and pour the boiling water over them to cover completely. Cover the bowl with a plate or lid and let the cashews soak for 30 minutes to soften.
- Cook Vegetables: While the cashews soak, put the peeled and chopped potatoes and carrots in a small saucepan. Add enough water to cover them by about half an inch, bring to a boil over medium-high heat, then reduce heat to simmer. Cover and cook for 17-20 minutes until the vegetables are very tender. Drain any excess water.
- Prepare Blender Mixture: Transfer the cooked potatoes and carrots to the blender. Drain the soaked cashews and add them to the blender as well.
- Add Flavorings: To the blender, add almond milk, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, salt, Dijon mustard, and black pepper. Blend until completely smooth, stopping to scrape down sides as needed.
- Adjust Consistency: If the sauce is too thick, gradually add more almond milk while blending until you reach a smooth, creamy consistency.
- Season to Taste: Taste the sauce and adjust the salt and pepper as needed to your preference.
- Steam Vegetables: Open the steam-in-bag vegetable package (like the Ocean Mist Farms Floret Medley). Add your chosen seasonings—typically a squeeze of lemon juice, salt, and pepper. Reseal the bag and microwave for 3 minutes on high, adding more time if needed until the florets are tender.
- Serve: Transfer the steamed vegetables to a serving bowl, spoon the vegan cheese sauce over them, and toss to coat evenly. Serve immediately for best flavor and texture.
Notes
- Soaking cashews softens them to create a smooth, creamy sauce.
- Adjust the thickness of the cheese sauce by adding more or less almond milk depending on your preference.
- You can substitute other non-dairy milks like oat or soy milk for almond milk.
- Use fresh or steamed vegetables according to availability and preference.
- The nutritional yeast adds a cheesy flavor and is a good source of B vitamins.
- Season the vegetables before steaming for enhanced flavor.
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
