Sunrabbit's Velvety Vegan Cheese Sauce

• 12 small white onion
• 1 cup red potatoes, peeled and chunked
• 14 cup carrot, peeled and chunked
• 2 -4 fresh garlic cloves, peeled
• 12 cup almond milk
• 14 cup raw cashews
• 2 teaspoons sea salt
• 1 teaspoon Dijon mustard
• 14-13 cup unrefined coconut oil
• 1 tablespoon fresh lemon juice
• 14 teaspoon ground black pepper
• 1 -2 tablespoon nutritional yeast flakes (optional)

1. Add onion, potato, carrot, and garlic cloves to a small sauce pan and fill with just enough water to cover the veggies.
2. Bring to boil, then cover and turn down the heat.
3. Simmer for fifteen minutes, or until veggies are very soft.
4. Place almond milk, cashews, sea salt, coconut oil, mustard, lemon juice, black pepper, and nutritional yeast flakes in blender cup.
5. Drain water from softened vegetables and add to blender.
6. Process until perfectly smooth (use Soup button if you have a Blendtec).
7. Serve immediately.

white onion, red potatoes, carrot, garlic, almond milk, cashews, salt, mustard, coconut oil, lemon juice, ground black pepper, nutritional yeast

Taken from www.food.com/recipe/sunrabbits-velvety-vegan-cheese-sauce-520413 (may not work)