Recipe for “Lord Cheezus” the Best Vegan Cheeze Sauce

ALL HAIL LORD CHEEZUS...

This is the real deal. This is the true word.  This is hybrid of about a dozen other recipes collected online. I have tried them all, and folks I can assure you with great confidence that THIS is the vegan cheese sauce to end all cheese sauces.

I will dispense with further pleasantries on this post.  I know, that's possibly quite rude of me, but this amazingly perfect "vegan cheese sauce" speaks for itself.

It really, truly needs no introduction.  It will make you a believer.

INGREDIENTS

• 2 red potatoes, about the size of your palm, peeled ,diced

• 3 large carrots, peeled, diced

• 1 medium yellow or sweet onion, diced

• 1 large shallot, finely minced

• 2 large, generous handfuls of unsalted, unroasted raw cashews (2 to 3 cups worth)

• 1 1/2 cups water

• 1/2 cups oat, almond or cashew milk, plain and unsweetened (plus reserve a little bit more for later if you want to thin out the cheeze into a macaroni and cheese sauce or use it for fondue)

• 1/2 tsp paprika

• 1/2 tsp to 1 tsp fresh ground black pepper

• 1/2 lemon, juiced

• 1/3 cup of vegan butter spread (such as Earth Balance or Miyokos)

• 2 1/2 TBSP organic sweet white miso paste ( use chickpea miso paste for soy free or sub 1 to 2 TBSP of a really nice dijon mustard)

• 6 to 8 TBSP nutritional yeast

• salt to taste

 DIRECTIONS:

Combine first onion, shallot, carrot, cashews, water, and dairy-free milk in a medium to large pot and bring to a boil.  Reduce heat slightly so as not to boil over the liquid! (Trust me, that sucks and it's messy and burns onto your stove and smokes out your kitchen and just don't even.) Continue to cook over a low boil,cook until potatoes are soft - about 15 to 20 minutes.

Transfer all contents to blender OR to large mixing bowl if you are using immersion blender. DO NOT drain the liquid!  You will use all the contents of that pot for sauce.

Add the paprika, pepper, lemon juice, earth balance and miso.  Blend all ingredients until smooth and velvety. Stir in the nutritional yeast (I used all 8 TBSP but feel free to use less if you wish.)  Blend again to ensure it is evenly incorporated and all ingredients meld together.

Let this sit for about 5 minuets if you can possibly control yourself that long.  Serve warm with tortilla chips or fried tofu for dipping or your favorite veggies for nomming!  (Or you can be a terrible glutton like I was and just ladle it directly into your face and consume more than your fair share before even serving it!)

This would also make a great queso dip combined with some of your favorite spicy salsa or take 2 or 3 cups aside and blend with one chopped chipotle pepper!

You can thin this sauce out a little more for macaroni and cheese or fondue as well by adding extra dairy-free milk.

ENJOY AND PLEASE SPREAD THE GOSPEL OF OUR LORD AND SAVIOR CHEEZUS.