Vegan Cheesy Trees

Feb 24, 2022 The Wild Vegans

1 cup chopped Yukon gold potatoes
1/2 cup peeled, chopped carrot
1 bunch (1lb / 16oz) broccoli chopped into florets
1/4 cup raw cashews, soaked in hot water for 10 minutes and drained, water reserved
3/4 cup reserved soaking water
1/4 cup nutritional yeast
2 tbsp. lemon juice
1 tbsp. olive oil
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
Salt and black pepper to taste

In a medium pot, cover the potatoes and carrots with water. Bring to a boil and cook for 8 to 10 minutes, or until the vegetables can be pierced easily with a fork.
While the potatoes and carrots are boiling, place the broccoli in a steamer basket over a pot of boiling water and cover. Steam the broccoli for 8 to 10 minutes, or until tender. When the vegetables are tender, remove from the heat but keep warm until ready to serve.
Drain and add the potatoes and carrots to the blender. Combine the cashews, soaking water, nutritional yeast, lemon juice, olive oil, onion powder, garlic powder, and salt in a mixing bowl. Blend until the mixture is completely smooth.
Serve with a pinch of salt and pepper and a few dollops of cheese sauce. Refrigerate any leftover cheese sauce in an airtight container for 3 to 4 days.