When I first heard about the carrot + potato combo resulting in a cheese sauce, I was apprehensive. The pictures looked great on Pinterest, but I assumed it'd be added to our list of fails. Thankfully, I was wrong. I played around with a few different recipes, before getting the seasonings just right, to really make it close to a cheese sauce. Mustard being the biggest thing we omitted, it really overpowered the sauce for me and we find it much more like a cheese sauce without it. This particular recipe makes a large batch, about 3 cups total, but you can easily halve it; we have a tendency to make a lot of food, so 1. we always have leftovers and 2. eat a lot of food and wish we had more leftovers!
"Cheese" Sauce - vegan, dairy-free
2 cups potatoes, chopped (about 4 potatoes)
1 cup carrots, chopped (about 3 carrots)
1/4 cup olive oil
1/2 cup water, reserved from boiling the vegetables
1 Tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1-1/2 teaspoons sea salt
1/2 teaspoon paprika
2 teaspoons coconut aminos
1 teaspoon apple cider vinegar
1. Boil the potatoes and carrots until just soft, about 10-15 minutes.
2. Drain vegetables, reserving 1/2 cup liquid.
3. Place vegetables in blender with all the ingredients. Blend on low and then going to high, blend for about 30 second to a minute, until its smooth.
4. Taste and add any other seasonings you may want.
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