I spent years buying the shelf-stable vegan queso from the store because I assumed a good dairy-free cheese sauce needed some kind of specialty ingredient I didn’t have. Then I made a batch with potatoes, carrots, and a handful of cashews, and I haven’t bought a jar since. The first attempt was a little too…

This is the sauce I make when I want something that instantly makes everything taste more exciting, fries, roasted veggies, a grain bowl that needs a little life. No cooking, no blender even required if you’re patient with a whisk, just a bowl and about sixty seconds. I started making this after getting a little…