Creamy, cheesy, and packed with vegetables and plant protein - yet completely vegan! You won’t believe this protein-packed vegan cheese sauce is healthy.
In a 4 quart saucepan or larger, cover potatoes, carrots, lentils, and oats with water. If using cashews, add at this point.
Bring to a boil, then reduce to a low boil/high simmer for 10 minutes.
Remove from heat and let sit for 5 minutes.
Strain over a large bowl using a fine mesh strainer and return the solids to the pot or blender. Reserve the liquid for blending if needed.
Reserve the liquid in case it is needed during blending.
Add nutritional yeast, miso, vinegar, and salt, and stir to combine.
Blend until creamy using either an immersion blender in the pot, or a standard blender. If the mixture is too thick, add reserved liquid 1/4 cup at a time until it can easily be blended.