Oh boy, do I have a treat for you! This cheese sauce recipe is life changing and I am not exaggerating. This recipe hits so many key points that I look for:
- goes well on/with potatoes;
- insanely delicious; and
- few ingredients.
This cheese sauce is great on top of plain potatoes or as a chip dip. I also really like putting this sauce on top of my nachos. Now, I know that you are thinking to yourself that this recipe can’t be that good if it is made out of potatoes and carrots. For all of you that think that, make this recipe and get back to me.
Now! Onto the recipe:
1 cup of peeled potatoes
1/2 cup of peeled carrots
2 TBSP of vegetable oil
2 TBSP of water
1/4 cup of milk (plant-based)
2 tsp of lemon juice
1 TBSP of apple cider vinegar
2 TBSP of tomato paste
1 tsp of garlic powder
1 tsp of onion powder
2 TBSP of nutritional yeast
1 tsp of salt
*Note: this recipe is adapted from Hot For Food’s Nacho Cheese Sauce recipe.
- Peel, chop and cook the potatoes and carrots until tender with a fork. Set aside to cool.
- Add the other ingredients to your blender (make sure you invest in a good high-speed blender. You will get your money’s worth – I promise).
- Add the rest the potatoes and carrots to the blender and blend.
Even if you aren’t vegan, I am sure that you will love this recipe! It is great for a healthy substitution and it is low in fat. When you do make this recipe, be sure to take a picture of it and tag me in it on Instagram.
Do you have a favourite vegan cheese sauce recipe? If so, let me know in the comments section and link it. I would love to try it out!