This rich and creamy nut-free vegan cheese sauce is perfect on all your favorite veggies, tacos, nachos and more! You can also use it as a dip for French fries and tortilla chips! Soy-free and gluten-free too.
Add the potatoes and carrots to a 2-quart pot and cover with water. Bring to a boil and cook until *very soft (approximately 15 minutes once boiling).
Add ½ cup water, nutritional yeast, olive oil, lemon juice, salt, garlic powder, and onion powder to a high-powered blender.
Drain the potatoes and carrots in a mesh strainer (5 ½" or 7 ⅞" size) and add to the blender.
Secure the lid and blend on high, scraping down the sides as needed, until the ingredients are well-incorporated and the sauce is smooth and creamy. If the sauce is too thick for your liking after you've used ½ cup water, you can add 1-2 tablespoons more water and blend again.
Notes
*The carrots and potatoes should be cooked until very soft so that if you stick a fork in a piece, it starts to fall apart.Cheese sauce can be stored in an airtight container in the refrigerator for up to 5 days.Reheat leftovers in a microwave safe dish in 15-second intervals, stirring in between. You can also reheat in a small saucepan over medium-low heat, stirring constantly until heated throughout.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.