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Donna’s Vegan Cheeze Sauce

Nutmeg Notebook
5 from 1 vote
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Ingredients
  

  • 2 cups white potatoes diced large
  • 1 cup carrots diced large
  • 3/4 cup water
  • 1 teaspoon Benson’s Table Tasty Salt Substitute
  • 1 Tablespoon fresh lemon juice or more
  • 1/2 cup Nutritional Yeast this gives it a cheezy flavor
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon smoked paprika
  • dash of cayenne pepper

Instructions
 

  • Boil the potatoes and carrots until soft and drain. (I have also steamed them, microwaved them or used leftover baked potatoes and leftover cooked carrots.) .
  • Place the cooked potatoes and carrots and the rest of the ingredients in a high powered blender and blend until smooth. Add more water if its too thick. If it’s too thin add a little more potato
  • * If you want to make a nacho cheeze sauce add as much diced jalapeno to the mixture as you can handle!

Notes

Store in the fridge. It lasts for a week or more – but you will most likely eat it all up before then!
This cheeze melts beautifully.
Thank you Donna for a fabulous recipe!
Recipe by Donna Weifert and shared with her permission.
Tried this recipe?Let us know how it was!