• 1.5 cups low-sodium vegetable broth
• 1/2 cup water
• 1 cup baby carrots
• 1 small shallot, diced
• 1 15 oz. can white cannelinni beans, drained and rinsed
• 1/2 cup unsweetened plain almond milk (or any plain plant milk)
• 3/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 2 teaspoons miso sauce (see notes for swaps)
• 1 teaspoon dijon mustard
• 1 teaspoon yellow mustard
• 1/2 teaspoon minced garlic (or more, to taste)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper, or more to taste (optional)

In a medium-sized pot, bring 1.5 cups vegetable broth +1/2 cup water to a boil. Add in baby carrots and cook on medium-high heat for about 10 minutes. Add in chopped shallot and white beans, then reduce heat to simmer for 10-12 minutes, or until carrots and beans are soft. Turn off heat. Into the pot, add in all ingredients for Vegan Cheese Sauce. Using a hand immersion blender blend until sauce is smooth and creamy. Taste test and adjust/add salt if needed. If the taste is too “lemony” add 1 teaspoon maple syrup to balance out the acidity