I can’t even contain myself, this sauce is absolutely delicious. This gluten-free, dairy free, and like most plant-based foods- all of the good stuff, without any of the bad. Who would have ever thought that you could sit down with a bowl of cheese sauce that was actually healthy for you, and was so good you just couldn’t wait to have more?
The creamy texture of the recipe comes from the smooth potato and carrot blend, with the “cheese” flavor being inspired by the nutritional yeast. I doubled this recipe (not doubled below in instructions) and was glad I did because this sauce goes well on just about anything. So far I have used it on oven roasted veggies (potatoes, cherry tomatoes, and red peppers) and steamed broccoli. The brainstorming has begun for a tofu benedict breakfast recipe!
Prep and cook time: 30 mins
- 2 cups potatoes
- 1 cup carrots
- ⅓ cup extra virgin olive oil
- ½ cup water
- 1 teaspoon salt
- 1 tablespoon lemon juice (fresh if possible)
- ½ cup nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of cayenne (optional)
Directions:
- Boil potatoes and carrots together for 20 minutes
- In blender or food processor, combine all ingredients and blend until smooth.
- Bon appetite!
