This simple cheese sauce is made from wholesome veggies like potatoes and carrots—delicious on nachos, pasta, and more!
Ingredients
- 2 cups Yukon Gold potatoes, peeled & diced
- 1 cup carrots, peeled & diced
- 1/2 cup water
- 1/2 cup nutritional yeast
- 2 tbsp oil, neutral flavored oil works best
- 1 tbsp lemon juice
- 1 tsp salt
Instructions
- Place the potatoes and carrots in a medium pot and cover with cold water by about 1 inch.
- Bring to a boil, then reduce the heat and simmer uncovered for 15–20 minutes, or until soft.
- Drain in a colander.
- Transfer to a high-speed blender along with the remaining ingredients. Blend until smooth.
- Pour directly over hot, freshly cooked pasta or vegetables. Can also be heated on it’s own and served with chips or used on nachos.
Optional: Add a can of rotel at the end for a fun queso dip!