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Ingredients: 

  • 250 mL (1 cup) organic raw cashews
  • 1 carrot, diced
  • 1 white potato, diced
  • Salt and pepper to taste
  • 125 mL (½ cup) nutritional yeast
  • 5 mL (1 tsp.) paprika
  • 2 mL (½ tsp.) garlic powder
  • 30 mL (2 tbsp.) avocado oil
  1. In a small saucepan, cook potato and carrot in water with a little salt.
  2. When vegetables are cooked, transfer them, along with remaining ingredients, into a blender, add two cups of cooking water and blend to obtain a creamy, cheesy tasting sauce.

Serve with nachos, or on a Mexican dish like a fajitas or burrito bowl!