I’ve been doing a lot of experimenting with nacho cheese sauce, and I think I’m ready to share a version (this is a vegan, non-dairy version of course!) Its purpose was to be poured over nachos and quesadillas, but this would be great over a baked potato or broccoli… or really anything you’d like smothered in cheese sauce…
1 cup diced/peeled potatoes (I used organic russet)
1/2 cup diced carrots
1 TBS diced onion
2 TBS almond milk
1 tsp salt
1/2 TBS lemon juice
1/4 cup nutritional yeast
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp dijon mustard
Place potatoes, carrots & onion in a small sauce pan. Add just enough water to cover the veggies, and boil until tender (test by sticking a fork into a potato every couple of minutes).
Steal about 1/4 cup of this boiling water and add to a high speed blender with the rest of the ingredients.
When the veggies are ready, drain and pour the mixture into the blender to join the other ingredients.
Blend until smooth, and add a little bit of water if needed to reach the consistency of nacho cheese!
