Vegan Cheese Sauce (Nut-Free)

Ingredients

• 2 cup potatoes (Peeled and roughly chopped)
• 1 cup carrots (Peeled and diced)
• 0.25 small onion (Roughly chopped; use one-quarter of a small-sized onion)
• 0.5 cup nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp salt (Or to taste)
• 0.5 cup warm water (Use up to 3/4 cup, adding more while blending if the sauce is too thick)

Steps

1. 1

   Boil the peeled, chopped potatoes, diced carrots, and roughly chopped onion until soft, usually 15–20 minutes.

2. 2

   Drain the cooked vegetables and transfer them to a blender.

3. 3

   Add the nutritional yeast, lemon juice, garlic powder, onion powder, salt, and warm water to the blender.

4. 4

   Blend until the sauce is smooth and creamy. If it is too thick, add a little more warm water while blending, up to the stated amount.

5. 5

   Pour the vegan cheese sauce into a bowl and enjoy. The vegetables should still be hot, so reheating the sauce on the stove should not be necessary.

6. 6

   Store leftovers in an airtight container for up to one week.

Notes

The recipe also freezes well in a sealed freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight, then reheat in a saucepan; add more water or non-dairy milk if needed.

Nutrition per serving

• sauce
• vegan
• nut-free
• oil-free
• dairy-free
• low-fat
• gluten-free
• blended