This is one of my boy’s absolute favorite cheese sauces and they cannot get enough of it. Not only is dairy-free, gluten-free, but it is also made using simple real food ingredients like potatoes, carrots, and nutritional yeast. It goes great over our Loaded Portobello Mushroom Nachos that you can get here or as a dip with our corn tortilla chips that you can get here
For this recipe, I have used both red potatoes and russet potatoes and both worked out great, so I would suggest to use the ones that you have on hand.
I have made this recipe using both oil and without oil and preferred it without the oil. I have made this recipe numerous times and last time I made it to add a little flavor to the potatoes and carrots, I added in a cup of our Homemade Vegetable Broth that you can get here.
As a mom, I love when my boys request foods that are healthier for them and this is one that I get requests from them more than once a week.
- 2 Cups of Potatoes or 3 small potatoes, peeled and diced
- 1 Cup of Carrots or 2 medium carrots, peeled and diced
- 3/4 Cup of Nutritional Yeast
- 2 TBSP of Avocado Oil or you if you do not want to use oil, you can replace it with water
- 1 TBSP or 1/2 Lemon, squeezed
- 1 TSP Salt
- 1 TBSP Garlic Powder
- 1 TBSP Onion Powder
Boil the potatoes and carrots until soft. Approximately 20 minutes. Drain them and then add them to a blender. Add in the remaining ingredients and blend on high until smooth.
You can store any leftovers in the refrigerator for up
to 5 days.
I have used both russet potatoes and red potatoes for this recipe and both turned out delicioius.
The great thing about this recipe is that it makes enough you can store the extra in your refrigerator and have it on hand when the kids come asking for more.
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