"Cheese" Sauce

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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