Easiest (and Tastiest!) Vegan Cheese Sauce EVER
Ingredients
- 2-3 yukon gold potatoes chopped into bite-sized pieces
- 1 large carrot chopped into bite-sized pieces
- 1 cup water reserved from boiling veggies
- 3 Tablespoons nutritional yeast
- 2 Tablespoons lemon juice
- 1 1/2 Tablespoons olive oil
- 2 teaspoons salt
- 1 jalapeno stem removed
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne powder
Instructions
- Start by bringing a pot of water to boil
- Once boiling, add chopped veggies and cook until fork-tender (around 10 minutes)
- Using a slotted spoon, transfer veggies to a high-speed blender (saving 1 cup of the water)
Allow the Veggies to Cool for 15 minutes
- Next, add everything else to the blender and process until smooth and creamy
- Transfer to seal-able container and keep in the fridge
Notes
Keep refrigerated and consume within 1-2 weeks. We allow the veggies to cool first so we don't overheat our blender. Luckily Vitamix will auto-shut off to prevent overheating, but it's a pain to keep restarting so we do it out of habit at this point.