Easy Vegan Cheese Sauce
Easy, creamy, cheesy, whole food plant based sauce for multiple uses.
Servings: 6
Ingredients
- 14.5 oz pumpkin puree
- 1/3 cup raw cashews
- 2 cups vegetable stock
- 3 tbsp white miso
- 4 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1 tsp Frank's red hot sauce
- juice of 1 lemon
- 1 tsp kosher salt
Instructions
- Add all the ingredients to a high-speed blender.
- Blend on high for 1-2 minutes or until completely smooth. Pour over cooked pasta or use anywhere you need a vegan cheese sauce.
Notes
Doubling the recipe will just fit in a Vitamix 5200 blender, with enough room to still blend.
You can also use canned butternut squash- its the same thing anyway.