Creamy Vegan Poblano Cheese Sauce
PREP TIME: 10 MINS
COOK TIME: 20 MINS
TOTAL TIME: 30 MINS
YIELDS: 8-10 SERVINGS
NUTRITIONAL INFO PER 1/4 CUP
CALORIES: 69
FAT: 2 GRAMS
PROTEIN: 2 GRAMS
CARBS: 12 GRAMS
INGREDIENTS
3 cups peeled diced potato (if you use Yukon gold you don’t have to peel them)
½ cup raw cashews (leave them out for nut free)
1 roasted poblano pepper (deseeded if you don’t want it spicy)
4 tbsp nutritional yeast
1 tsp onion powder
2 tsp garlic powder
½ tsp chipotle powder
2 tsp salt
1 ¼ tsp lemon juice
2-3 cups hot water
INSTRUCTIONS
1). Roast the poblano pepper in the oven or in the airfryer at 425 for 15 minutes. Allow to cool.
2). Boil potatoes in a pot until soft, drain off water. Save the water to add back into the cheese sauce.
3). Add all ingredients to a high-speed blender, then add 2 cups of the reserved water and blend. Add more of the reserved hot water to thin to desired consistency.
NOTES
Fat Free Version
Replace the cashews with white beans or just leave the cashews out and cut the amount of water in half, adding more as you blend if you desire a thinner consistency.
Thanks. I need to lose 50 pounds but I am 66 years old and take synthroid for under active thyroid. Will this work?
So am I but honestly no one will answer that question. My doctor says exercise and diet but that hasn’t worked yet, honestly nothing has but I figure if I try eating this way at least I’ll be eating healthy doubt I’ll ever lose weight. Good luck!
If you are trying to lose weight, I would use the fat free version at the bottom!
This is so delish! I just used some potatoes that were already cooked. So good!
Mmmmm, added 2 chipotle peppers from can since no fresh on hand. So good and nice heat!
This is the ONLY cheese sauce that I need in my life…