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Nutmeg Notebook

Donna’s Vegan Cheeze Sauce

5 from 1 vote
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Ingredients Method Notes

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

Method
 

  1. 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.) .
  2. 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
  3. * 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.

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