This amazing sauce is adapted from Forks over Knives no-cheese sauce recipe. It makes about 2 cups of sauce.
1 cup of vegetable stock
1 medium sweet potato
1 yellow onion
1/4 cup of nutritional yeast
1/4 cup of cashew nuts, soaked to soften
1 teaspoon of turmeric
Salt and black pepper to taste
Pour boiling water over the cashew nuts and leave them for 30 minutes to soften (you can also use sunflower seeds and soften them the same way). Drain off the water before using the softened nuts in the recipe.
Cut up the vegetables and put them in a saucepan with the stock. Simmer for 10 minutes until softened. Add the rest of the ingredients and blend until smooth.
I like to roast a cauliflower and then pour this sauce over the roasted veggies before serving. It’s delicious.