Cheese Sauce

Makes about 2 cups of sauce and can be refrigerated.
Ingredients
  • 16 oz potatoes (about 3 medium yukon golds or 2 peeled russet) chopped into cubes not larger than 3/4″ thick
  • 7 – 8 carrots, chopped (about ½ of a 16oz bag of baby carrots)
  • ¼ cup plus 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 2 tablespoons Olive Oil
  • 2 and 1/2 tablespoons plant based milk
  • 1 tsp apple cider or white vinegar
  • 1 tsp salt or to taste
  • ½ tsp onion powder
  • ½ tsp garlic powder or 1 clove garlic
  • ½ tsp brown mustard
  • 1/4 tsp cumin
  • ⅛ tsp turmeric
Instructions
  1. Wash and scrub and peel if required, both potatoes and carrots.  Yukon gold potatoes do not need peeling.
  2. Chop into uniform pieces and boil for 10 minutes
  3. Let rest for 5 minutes
  4. With slotted spoon, transfer veggies to blender
  5. Add 1 cup of the potato water
  6. Pulse to mix.  Add water if not mixing.  Do not add too much as you do not want a runny sauce.
  7. Add in remaining ingredients and blend until smooth and creamy

Keep leftovers in frig for up to one week.  To reheat, add more almond milk to thin the sauce.