Potato Carrot Cheese Sauce



Makes approx 4 cups of sauce.

Preparation Time: 10 min; Cooking Time: 15 min

Can be used as a plant-based cheese sauce substitute in pasta, couscous, toasties, rice, nachos, stuffed vegetables, baked vegetables and anything else you like cheese sauce in.



2 cups potato, peeled and diced large.

1 cup carrot, unpeeled, diced.

1/2 cup water

1/3 cup olive oil

1 tsp salt

1 Tblspn lemon juice

1/3-1/2 cup nutritional yeast flakes

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp yellow mustard powder (optional)

1/4 tsp saffron powder or turmeric (or 1 saffron hair)

dash cayenne pepper



Boil potatoes and carrots until soft.

Once cooked, place into a high-speed blender with all other ingredients and blend until mixture is smooth.


Note: If you would rather use fresh garlic and onion instead of powder, I would suggest cooking it with the potato and carrot first – say ½ clove garlic and ½ a small onion.

Can be refrigerated – maybe for a week.

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