My Famous Vegan "Cheese" Sauce

The post you have all been waiting for - my famous "cheese" sauce! I have been making this sauce for almost a year and it simply gets better and better each time it's made.

I'm sensitive to cashews so most of the vegan cheese sauces that have been developed aren't ones I can really use. I could but it would throw off my digestion and thyroid antibodies so it's simply not worth it.

I got really creative one day because I wanted in on all the vegan cheese fun and alas, this recipe was born. It's incredibly versatile - good on pasta, rice, salad, potatoes, eggs, anything really!

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V E G A N "C H E E Z E" S A U C E

yields roughly 2 cups

I N G R E D I E N T S:

- 1/2 roasted sweet potato

- 1 cup steamed butternut squash

- 1/2 cup nutritional yeast

- 2 tbsp almond milk, avocado oil or ghee

- 1/4 cup filtered water

- 1 tbsp turmeric

- pink salt & pepper

- italian seasoning to taste

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D I R E C T I O N S:

1. Boil enough water to steam 1 cup of cubed butternut squash. Preheat the oven to 350, cut the sweet potato in half and bake for roughly 30 minutes until soft.

2. Once the butternut squash & sweet potato is soft and slightly cooled - add to a blender with nutritional yeast, emulsifier of choice (almond milk, avocado oil or ghee), filtered water, turmeric, and spices.

3. Blend until smooth and add to any dish of your choosing!

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Share your creation with me! Enjoy☼