Category
Yield: 1 Quart
Ingredients
- 2 Cups Cashews Raw
- 1 Cup Carrots Large dice
- 1 Cup Water filtered
- ⅓ Cup Coconut oil
- ¼ Cup Corn starch
- 1 tbsp Sea salt
- 1 tbsp Lemon juice
- ½ Cup Yeast nutritional
- 1 tsp Onion powder
- 1 tsp Mustard dijon
Instructions
- Soak cashews in water for 2-24 hours. Drain and rinse before using.
- Bring a medium sized pot of water to a boil. Boil carrots until soft, about 5-10 minutes depending on size. Strain.
- Place all ingredients into a high powered blender and puree until smooth, roughly 4-6 minutes. Halfway through blending, wipe down the blender to ensure all ingredients blend to smooth.
- Store in a refrigerator for up to a week, or freeze for up to 3 months.
Nutrition Facts
Cheese Sauce
Amount per Serving
Calories
2605
% Daily Value*
Fat
195
g
300
%
Saturated Fat
81
g
506
%
Polyunsaturated Fat
22
g
Monounsaturated Fat
71
g
Sodium
7228
mg
314
%
Potassium
3292
mg
94
%
Carbohydrates
172
g
57
%
Fiber
45
g
188
%
Sugar
22
g
24
%
Protein
97
g
194
%
Vitamin A
21390
IU
428
%
Vitamin C
18
mg
22
%
Calcium
201
mg
20
%
Iron
21
mg
117
%
* Percent Daily Values are based on a 2000 calorie diet.
