This classic cheese sauce is extremely simple to make, and can be refrigerated for up to 1 week.
Vegan Cheese Sauce
Serves: 1 cup
Ingredients
- 1 ½ cup Yukon potatoes, peeled and quartered
- ⅓ cup carrots, diced
- ¼ cup nutritional yeast
- 2 tbsp olive oil
- 2 tbsp unsweetened almond milk
- 1 tsp lemon juice
- 1 clove garlic, minced
- ½ tsp vinegar
- ½ tsp salt
- ¼ tsp cumin
Instructions
- Put the potatoes and carrots in a pot and cover with water.
- Bring to a boil then reduce to medium heat.
- Simmer for 12 minutes. Drain.
- Put the potatoes and carrots in a blender. Add the remaining ingredients. Mix until it is smooth.
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