Description
Let me tell you, this is by far the creamiest, the cheesiest, the most Amazing Vegan Cheese Sauce ever! No tofu, no cashews. It will really blow your mind!
Ingredients
Scale
- 16 oz Yukon Gold Potatoes (about 3 medium)
- 1-2 large Carrots
- 1/2 cup Water (used to boil potatoes)
- 1/4 cup Nutritional yeast
- 2 Tbs Nutritional yeast (in addition to above)
- 2 Tbs Lemon Juice
- 1 tsp Apple Cider Vinegar
- 1 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Brown Mustard
- 1/4 tsp Turmeric
Instructions
- Wash and scrub both potatoes and carrots, peel if desired and chop into uniform pieces and boil for 10 minutes. OR.....
- INSTANT POT: Simply add them to your Instant Pot with 1 cup of water. Set to MANUAL and cook for 7 minutes. Allow to naturally release for 10 minutes before opening lid.
- Let rest for 5 minutes and then with a slotted spoon, transfer the veggies to your blender
- Add 1/2 cup potato water and pulse to mix
- Add remaining ingredients and blend until smooth and creamy
Notes
Keywords: vegan cheese sauce