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How I can use this cheese?

Cheese nachos (vegan)

Cheese fries (vegan)

Vegan enchiladas

Can I substitute or add any ingredients?

Yes! This is the beauty of blending ingredients, a substitute is barely noticeable. For example, you can use carrots only, sweet potatoes only or a squash (kabocha, butternut) instead of the mixture of sweet potatoes and carrots. Just use 1 cup total. It is a bit more complicated to substitute cashews and yellow potatoes which contribute to that cheesy consistency.

I am not Vegan, why should I try this?

To experiment, and you never know when it may come in handy. Nowadays, allergies or intolerance to milk are ever more present. Knowing alternatives IS/ WILL be necessary if you like to entertain or share meals. Most importantly, this recipe contains lots of veggies and superfoods which are feel-good and anti-inflammatory ingredients. Whatever is good for your gut, is good for your body as a whole.

More specifically, below are a few health benefits for some of the ingredients:

Garlic: Prebiotic (great for the gut) and anti-inflammatory

Nutritional Yeast: B vitamins rich

Cashews: contains fibers, resistant starch ( good for the microbiome, anti-inflammatory), improve cardio vascular health

Sweet potatoes and carrots: Vitamin A and fibers rich

Potatoes: contains resistant starch

Turmeric + pepper : anti-inflammatory

Note: One serving of this meal will not be sufficient to induce any observable health benefits. It's all about consistency, maintaining good habits, and eating smart.

What is the secret to a great sauce?

To get that optimal flavor, use quality ingredients and take the required time to prep prior to blending. Adjust the quantity of garlic, onion and spices to your liking. Favor organic produces if you know a great and affordable organic grocery store.

For the texture, use a great blender and adjust fluidity with your starch rich water (from boiled potatoes and carrots).

For the color, use ingredients at your disposal to adjust the color to your liking. To make it pop and obtain a cheddar like color (even more beautiful), turmeric, paprika and nutritional yeast did the trick.

Title: Vegan cheese sauce

For about 2 .5 cups of vegan sauce

1/2 cup of raw cashews
3/4 cup of cubed sweet potatoes
1/4 cup of cubed carrots
1/4 of a medium onion
1 cup of cubed potatoes (yellow or russet)
2 tablespoon of nutritional yeast
2 large garlic cloves (peeled)
1/2 tsp of salt (more to taste) + 1 pinch of salt for boiling **
1/2 tsp of black pepper
1 tsp of turmeric (or more if you would like!)
1 tsp of smoked paprika (or regular)
2 cups of water for soaking and 4 cups of water for boiling

Preparation

Soak raw cashews for 4 hours in 2 cups of water and cover. You can use them after 4 hours (preferred) or remove the water and conserve them in an air tight container for use within 24 hours.
In a pan, bring 4 cups (about 1L) of water containing cubed potatoes, onions, carrots and sweet potatoes to a boil. Boil for about 8 to 10 min or until cooked and tender (use a knife to see if you can effortlessly pierce through the potatoes. When cooked, reserve about 3/4 cup of the cooking water. *
Rinse cashews and add them to blender. Add cooked yellow potatoes, onions, carrots and sweet potatoes as well as 1/2 cup of your cooking water ( it will yellowish and orangy in color, it is ok. It is just due to pigments from the potatoes and carrots)
Add spices, garlic and nutritional yeast.
Pulse and blend until smooth. Adjust salt and pepper to taste.

*If your blender does not withstand hot liquids, cool down the veggies after cooking.

** Did you know? Adding salt to your boiling water increases the boiling temperature. Meaning the temperature needed for you water to boil is higher than a similar condition without sel.

Version Française

Titre: Sauce au fromage végétalienne

Pour environ 2.5 tasses

1. 1/2 tasse de noix de cajou crues

2. 3/4 tasse de patates douces en cubes

3. 1/4 tasse de carottes en cubes

4. 1/4 d'oignon moyen

5. 1 tasse de pommes de terre en cubes (jaunes ou rousses)

6. 2 cuillères à soupe de levure nutritionnelle

7. 2 grosses gousses d'ail (pelées)

8. 1/2 cuillère à café de sel (plus au goût)

9. 1/2 cuillère à café de poivre noir

10. 1 cuillère à café de curcuma (ou plus si vous le souhaitez!)

11. 1 cuillère à café de paprika fumé (ou régulier)

12. 2 tasses d'eau pour le trempage et 4 tasses d'eau pour la cuisson

Préparation:

1. Faites tremper les noix de cajou crues pendant 4 heures dans 2 tasses d'eau et couvrez. Vous pouvez les utiliser après 4 heures (de préférence) ou retirer l'eau et les conserver dans un récipient hermétique pour une utilisation dans les 24 heures.

2. Dans une casserole, portez à ébullition 4 tasses (environ 1 L) d'eau contenant des cubes de pommes de terre, des oignons, des carottes et des patates douces et une pincée de sel. Faites bouillir environ 8 à 10 minutes ou jusqu'à ce qu'elles soient cuites et tendres (utilisez un couteau pour voir si vous pouvez percer sans effort les pommes de terre. Une fois cuites, réservez environ 3/4 tasse de la cuisson.. *

3. Rincez les noix de cajou et ajoutez-les au mélangeur. Ajoutez des pommes de terre jaunes cuites, les oignons, les carottes et les patates douces ainsi que 1/2 tasse de votre eau de cuisson (elle aura une couleur jaunâtre et orangée, ça va. C'est juste à cause des pigments des pommes de terre et des carottes)

4. Ajouter les épices, l'ail et la levure nutritionnelle.

5.Mélangez jusqu'à l'obtention d'une consistance lisse. Ajustez sel et poivre a votre goût.

* Si votre mixeur ne résiste pas aux liquides chauds, refroidissez les légumes après la cuisson.

** Le saviez-vous? L'ajout de sel à votre eau bouillante augmente la température d'ébullition. Cela signifie que la température nécessaire pour que votre eau bouillisse est plus élevée qu'une condition similaire sans sel.