Vegan Cheesy Sauce

Directions

4 1/2 cups of russet or yellow potatoes (diced)

2 carrots (chopped)

1/2 of an orange bell pepper

1/4 cup raw cashews (soak for 30 minutes)

3 Tbsp lemon juice (Fresh lemon is best)

1/2 tsp sea salt

1/4 cup nutritional yeast

1/2-3/4 cup of water

In a small bowl add the raw cashews and some water. Allow the cashews to soak for approximately 30 minutes. In a sauce pan, add the chopped carrots and potatoes and bring to a boil. Once the potatoes and carrots are tender, drain the water from the pot. Place the potatoes and carrots in a high speed blender. Next, drain the water from the raw cashews and add the to the blender. Add the remaining ingredients (lemon juice, sea salt, nutritional yeast, water, and bell pepper.) Blend on high until everything is mixed well. You can serve this cheesy sauce on french fries, broccoli, gluten-free pasta or rice. If you don't want to use it right away you can store it in the fridge in a glass container for up to 5 days. Enjoy!