Vegan Cheese Sauce with Season & Steam Floret Medley

Ingredients

• ¼ cup raw cashews
• 1 cup boiling water
• 1 small Yukon gold potato, peeled and cut into ¼-inch pieces (4 ounces)
• 1 medium carrot, peeled and cut into ¼-inch pieces (about 2 ounces)
• ½ cup + 1 tablespoon unsweetened, plain almond milk (or other non-dairy milk)
• 1 tablespoon nutritional yeast
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon fine salt, plus more to taste
• ¼ teaspoon Dijon mustard
• Pinch of black pepper
• 1 bag of Ocean Mist Farms Value-Added Floret Medley (or other fresh steamed or steam-in-bag veggies)
• Seasonings for veggies: Fresh lemon juice, salt, pepper, and/or spices of choice
• Place the cashews in a small heat-proof bowl and pour 1 cup boiling water over the cashews to cover them completely. Place a plate or lid over the bowl and set aside to soak for 30 minutes.
• While the cashews are soaking, place the potatoes and carrots in a small saucepan over medium-high heat. Add just enough water to cover the vegetables by about ½ inch.
• Drain the cashews after 30 minutes of soaking and place the drained cashews in the blender along with the cooked potato and carrot.
• If the sauce is too thick, add a little more almond milk and continue to blend until smooth.
• Taste and adjust salt and pepper as needed.
• Transfer florets to a serving bowl. Spoon dairy-free cheese sauce over steamed florets and toss to coat. Serve immediately.
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