Dairy Free “Cheese” Sauce

I tend to approach most dairy free “cheese” recipes with extreme trepidation. Cheese is a sacred space; imitation should not be taken lightly.

This recipe, however, has to be the closet you can get to cheese without involving a cow. It’s silky, smooth, tangy. The best part? You probably have all the ingredients in your kitchen right now.

It still not cheese, but it is pretty tasty. 

Transforming potatoes, carrots, and a little nutritional yeast into cheese seems a bit like witchcraft to me…sweet, delicious witchcraft.

Add about 2 cups of peeled, cubed potatoes plus one cup of diced carrot to a sauce pan. Cover with an inch or two of water and bring the pot to a boil. Cook the until the potatoes are very soft, about 15 minutes.

Using a slotted spoon, transfer the carrots and potatoes to a high speed blender or food processor (reserving the cooking water). Add in some garlic powder, olive oil, onion powder, lemon juice, white wine vinegar, salt, nutritional yeast, and about 1/2 cup of the cooking water.

Blend on high speed for about 45 seconds until things get silky smooth. Like magic, cheese sauce has been created.

Serve immediately on everything or store in a sealed container in the refrigerator for up to 3 days.

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