In a high-speed blender, combine the roasted bell pepper, cooked potato and carrot, soaked cashews, nutritional yeast, lemon juice, miso paste, and all spices (smoked paprika, garlic powder, onion powder, turmeric, cayenne).
Add 1 cup of water or plant milk.
Start blending on low, gradually increasing to high speed. Blend for 1-2 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy. If the sauce is too thick for your liking, add more liquid, one tablespoon at a time, until you reach your desired consistency. Remember: it will thicken slightly as it cools.
Taste and adjust seasoning. Add more salt, lemon juice for tang, or spices as needed.
Step 5: Serve or Store
Your Vegan Cheddar Sauce is now ready to use immediately! It will be warm from the cooked ingredients and roasted pepper, perfect for pouring.
To use as a spread, allow it to cool completely in the refrigerator. It will firm up significantly, becoming perfectly spreadable on crackers, toast, or in sandwiches.
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