Quick & easy vegan cheese sauce recipe! 🧀 🙌

This is such a quick and delicious vegan cheese sauce recipe that's JAM-PACKED with good-for you veggies 💚

---RECIPE---
• 5 cups chopped rampicante squash, carrots, and potato
• 1 yellow onion, diced
• 2 cups water (from boiled veggies)
• 2 cups raw cashews/sunflower seeds, soaked
• 1 cup canned coconut milk
• 6 tbsp. nutritional yeast
• 4 tbsp. lemon juice (freshly squeezed, if possible!)
• 2-3 tsp. Pink Himalayan sea salt, to taste
• 4 garlic cloves
• ½ tsp. cayenne
• ½ tsp. paprika

1) Get a pot of water boiling on the stove.
2) Peel and chop the rampicante squash, carrots, potatoes, and onion.
3) Once boiling, add your chopped veggies to the boiling water. Let them cook for about 15-20 minutes or until softened. Make sure you save the boiled veggie water! You’ll need it a little later on!
4) In a blender (I use my Vitamix!), add the boiled veggies, soaked cashews, coconut milk, nutritional yeast, lemon juice, Himalayan salt, garlic, cayenne, and paprika.
5) Add 2 cups of the water from the boiled veggies to the blender.
6) Blend until smooth and creamy (about 45 seconds - 1 minute).
7) Serve and enjoy with a glass of wine, some tortilla chips, and a great friend 💚

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