Vegan Cheese Sauce

3 cups peeled diced potato (if you use Yukon gold you don’t have to peel them) ½ cup diced carrots ½ cup raw cashews 4 tbsp nutritional yeast 1 tsp onion powder 2 tsp garlic powder 2 tsp salt 1 ¼ tsp lemon juice 2-3 cups hot water from pot

Boil potatoes and carrots. Make sure to save 2-3 cups hot water before you drain the potatoes and carrots. Then throw all ingredients into a high speed blender. Serve and enjoy!

*Save the extra cheese in a mason jar for the week.