The Best Dairy-Free Salsa Cheese Sauce
Dairy-Free Salsa Cheese Sauce is an ooey-gooey, totally delicious alternative to traditional cheese sauce. Packed with veggies, and totally dairy-free, you’ve got to try this one to believe it!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup peeled and diced russet potatoes*
- 1 cup diced carrots
- ½ cups chicken or vegetable stock
- 1 teaspoon kosher salt (divided**)
- ¼ cup raw (unsalted cashews)
- 1 tablespoons nutritional yeast (or more to taste***)
- 1 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- 1 small garlic clove (peeled)
- ¼ cup chunky salsa****
Instructions
- 1
Place the potatoes, carrots, stock and ¼ teaspoon salt into a medium saucepan.
- 2
Cover, bring to a boil, then reduce to a simmer. Cook until the vegetables are very tender, about 20-30 minutes. Set aside and allow to cool slightly
- 3
Add the cashews to a blender. Blend on high until a fine flour forms, being careful not to overblend.
- 4
Add the nutritional yeast, olive oil, lemon juice, ¾ teaspoons salt, and garlic clove to the blender. Carefully pour in the vegetable and stock mixture.
- 5
Cover and blend until completely smooth, adding a splash more stock if necessary.
- 6
Pour into a bowl, add the salsa, stirring to combine. Taste and add additional salt, lemon juice, or nutritional yeast, if desired.
- 7
Instant Pot Variation
- 8
Place the potatoes, carrots, stock and ¼ teaspoon salt into a 6-quart electric pressure cooker.
- 9
Secure the lid, select the manual setting, and set it to high pressure for 5 minutes. When the pressure cooker timer is done, quick release the pressure.
- 10
Proceed with steps 3-6 above.
- 11
Slow Cooker Variation
- 12
Place the potatoes, carrots, stock and ¼ teaspoon salt into a 6-quart slow cooker.
- 13
Cover and cook on high for 3-4 hours or low for 4-5 hours, or until the vegetables are very tender.
- 14
Proceed with steps 3-6 above.