SERVES 4, WITH EXTRA SAUCE
PREP TIME: 10 minutes
ACTIVE TIME: 15 minutes
INACTIVE TIME: 60 minutes
1 cup chopped Yukon gold potatoes
½ cup peeled, chopped carrot
1 bunch (1 pound) broccoli chopped into
florets
¼ cup raw cashews, soaked in warm water
for 1 hour and drained, water reserved
¾ cup reserved soaking water
¼ cup nutritional yeast
2 tablespoons lemon juice
1 tablespoon olive oil
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
Salt and black pepper to taste
1. Place the potatoes and carrots in a
medium pot and cover with water. Bring to
a boil and cook for 8 to 10 minutes, until
the vegetables are easily pierced with a
fork.
2. While you’re boiling the potatoes and
carrots, place the broccoli in a steamer basket over a pot of boiling water and cover. Steam the broccoli
until tender, 8 to 10 minutes. Once tender, remove from the heat but keep warm until ready to serve.
3. Drain the potatoes and carrots and transfer them to the blender. Add the cashews, reserved soaking
water, nutritional yeast, lemon juice, olive oil, onion powder, garlic powder, and salt. Blend until
completely smooth.
4. Serve the broccoli with a pinch of salt and pepper and a few dollops of cheese sauce. Store any
leftover cheese sauce in an airtight container in the fridge for 3 to 4 days.
VARIATION
If your kids don’t like broccoli, try using cauliflower or another vegetable they like instead.
Cheesy Trees
