This is a very versatile cheese sauce that uses potato as a thickening agent. This recipe by Chef Anthony has been adapted to leave out oil. This cheese sauce goes really well with these Pita Chips.
Yield: about 2 cups
Ingredients
- 2 cups white potatoes, cubed
- 1 cup carrots, diced
- 1½ cups water for cooking
- ¼ cup raw cashews (60 g/2 oz)
- ¼ cup nutritional yeast flakes
- 2 Tbsp lemon juice
- 1½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp salt
Instructions
- Add potatoes, carrots and water to pot. Cover and cook until soft. Drain and save the cooking water as it will be used to thin down the cheese sauce.
- Add to a high speed blender the cashews, along with the remaining ingredients, then the potatoes and carrots. Process until creamy smooth. Add enough of the cooking water to achieve desired consistency. Note, if you have left over cheese sauce it will thicken after it cools so save the leftover cooking water and whisk in when you warm up leftovers.
- Keeps well in the fridge for a week or keep in freezer until ready to use.
- Enjoy within a week, otherwise freeze until ready to use.
Notes
- Use with nachos, mac ‘n cheese, or pour over broccoli and baked potato, or use as a base for cream of broccoli soup.
- Have fun with this recipe. The volume is easy to adapt. Just keep potato carrot ratio 2:1. (two parts potato one part carrot)