Best Vegan Cheese Sauce
A versatile vegan cheese sauce that can be used on chips, as a dip, or as the sauce ingredient in casseroles.
Equipment
- High speed blender with vent at top of container
Ingredients
- 1 cup peeled, diced potatoes approximately one large russet potato
- 1/2 cup diced carrots
- 1/4 cup water
- 2 tbsp olive oil extra virgin
- 2 tsp lemon juice
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder (optional)
- 1 tsp salt
- ⅛ tsp mustard powder
- ¼ cup nutritional yeast
Instructions
- Boil potatoes and carrots until they are tender
- Drain well
- Combine all ingredients in high-speed blender. The blender needs to be one that is vented at the top to allow the steam to escape
- Blend until all ingredients are smooth
- Will keep in refrigerator for up to a week. May be reheated.