Potato Cheese Sauce
This Potato Cheese Sauce tastes far better than the typical “cheese” like product found a mile from the refrigerated section in the grocery story. You know the stuff I’m talking about…in yellow boxes stacked on the store shelf…the only thing that’ll outlive Twinkies and cockroaches when the world ends.
Believe it or not, those “cheese” products are made with milk and whey (the leftover scraps from the cheese making process). How they can store it outside the refrigerator is a testament to the copious amounts of preservatives they contain. They also contain a lot of fat and cholesterol.
Lucky for you, this Potato Cheese Sauce recipe has an even better taste and it’s FAR more nutritious. There are no preservatives, cholesterol, fat or any of the other nasty ingredients found in the processed “cheese.” Add to that, this recipe contains only 39 calories for a quarter cup while the other stuff has 180 calories!
Enjoy this delicious Potato Cheese Sauce with your Mac & Cheese, Vegan Nachos, broccoli, cauliflower, fondue or any other time you need a cheese sauce.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 12 servings | 10 minutes |
| Cook Time | Passive Time |
| 15 minutes | 5 minutes |
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Use this Potato Cheese Sauce on your Mac & Cheese, nachos, broccoli, cauliflower, fondue or any other time you need a deliciously creamy cheese sauce.
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- 2 cups Yukon potatoes peeled and chopped
- 1 cup carrots chopped
- 1/2 cup water use the potato/carrot water
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp brown mustard
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- Peel and chop potatoes and carrots.
- Add potatos and carrots to a pot, cover with water and bring to a boil.
- Once boiling reduce heat to simmer and cook until soft, about 10-15 minutes.
- Let veggies stand for 5 minutes in the pot.
- Drain veggies, reserving 1/2 cup liquid.
- Add veggies and water to a blender.
- Blend until smooth, then add the lemon juice, vinegar, salt, onion powder, garlic powder, mustard, paprika and turmeric.
- Continue to blend until everything is combined and the sauce is very smooth.
Serving size is about 1/4 cup.
Did you forget the nutritional yeast or did you mean to leave it out?
This recipe doesn’t need Nutritional Yeast. The cheesy flavor comes from the ACV, lemon juice and other ingredients. However, you can’t go wrong by adding a little Nooch if you like!