Okay guys,

I’ve tried many a cheese sauce recipe but this one with a bit of personal tweaking takes the PRIZE!!!

Make a big batch and pop it in the fridge as it will keep for 1 week, and believe me it will get used!

Great for Mac and Cheese, Nachos, good old english Broccoli & cheese with ya Sunday roast! 

I would highly recommend trying to find Japanese Yamato Yam as it has that melted cheesy consistency… but a red or yellow starchy potatoes will do.


1/4 cup raw cashews (soaked)

1 1/4 cups diced Japanese Yamato yam or red potatoes

1/2 cup diced carrots.

3 – 4 tablespoons nutritional yeast

2 tablespoons grape-seed oil or refined coconut oil

2 1/2 tablespoons water

1/2 a squeezed fresh lemon

Pinch of salt 

2-3 cloves of garlic

One teaspoon white wine vinegar 


Soak the cashews in a bowl of water overnight or soak in boiling hot water 30 to 60 minutes then drain and rinse.

Dice potatoes and carrots and boil for 15 mins until very soft.

Add all ingredients into a blender and blend until smooth. Add water until you have the desired consistency  🙏🏾








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