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Place one cup (130 grams) of raw cashews in a bowl and pour hot water over them to soak. Boil two carrots and a potato until they’re tender, approximately 8-10 minutes. Add these to a blender with two cloves of garlic, 1/4 cup of lemon juice, 60 grams of nutritional yeast, a teaspoon (1.5 grams) of cayenne pepper, a teaspoon (6 grams) of salt, a teaspoon (2 grams) of pepper and one cup (240 milliliters) of the water that was used to boil the vegetables. Add the drained cashews and blend until the consistency is smooth and creamy. Adjust to the desired flavor with seasonings and additional salt. This cheese sauce is suitable for nachos and vegan mac and cheese! Bon appétit!Free International Vegan Recipes? Log on 2 SupremeMasterTV.com/veganrecipes
