Vegan Cheddar Sauce

I could probably eat cheese and bread for the rest of my life (BREAD MAKES YOU FAT!?) so this nutritional yeast ‘cheeeeese’ sauce satisfies my guiltless cravings. Plus there are no cashews! (Those suckers are expensive) It’s an adaptation of a few nooch sauce recipes I’ve tried.

Vegan Cheddarย Cheesy Sauce ๐ŸŒฑ๐Ÿง€
4 cups peeled, diced potato
2 carrots, peeled and diced
1 cup unsweetened almond milk
1/2 cup nutritional yeast
2 teaspoons salt
1 tablespoon mustard
1 tablespoon olive oil
~~~~~~~here’s where it gets fun… if you want a classic cheesey sauce I’d stop here with the ingredients… BUT… if you want to spice up your life (๐Ÿ‘ฏ) you can add one chipotle pepper in adobo sauce OR a can of hatch green chiles to make it NM queso style for nachos, fries, or gurgling ๐Ÿ˜›~~~~~~~~~~~
Combine the potato and carrots in a pot with COLD water. ๐Ÿฅ”๐Ÿฅ•
Bring to a boil and cook until both are fork tender.
Drain and add to the food processor.
Combine all ingredients except the almond milk.
Blitz on the lowest speed and pour in the almond milk.
Don’t over mix- because the starches in the potato will cause the sauce to seize and thicken too much. If that happens you can play with the consistency and add more almond milk to make it thinner.
This is a large recipe, but it’s so versatile! I use it as baked mac n’ cheeze, portobello asada fries, & in my burritos. Despite what I may have thought before- nutritional yeast IS your friend


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