Rich, creamy and velvety faux cheese sauce, made using real food. Totally plant based, vegan, oil free. This makes enough sauce to completely coat one pound of macaroni pasta, about 4 cups of sauce. Nut-free option in notes.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Sauces and Condiments
Cuisine: American
Keyword: potato cheese, vegan cheese sauce, vegan mac and cheese
In a medium-large stock pot, add cut potatoes, carrots and onion. Cover with water. Then, boil potatoes, carrot, onion until fork tender, then drain.
3 cups yukon gold or russet potatoes, 1 ½ cups carrot, 1 small onion
Add cooked veggies to blender with garlic, nutritional yeast, turmeric, salt, almond milk and optional (but recommended!) flavor boosters, if using. You may need to do this in more than one batch, depending on your blender size.
5 cloves garlic, 3 tablespoons nutritional yeast, ½ teaspoon ground turmeric, ½ teaspoon sea salt, 1 cup almond milk
Blend until completely smooth (I use a Blendtec and press the soup button). If it will not blend, you may need to add a bit more almond milk.
Taste the sauce and adjust salt, as needed.
Video
Notes
Feel free to omit or adjust the nutritional yeast (i.e. adding more) to see if you like it the flavor with more. For us, 3 tablespoon is just right.*To make nut-free: use soy milk, oat milk or another unsweetened plant-based milk of your choice.This is delicious over pasta, on top of steamed broccoli or other veggies, or mixed into rice. You can also make it into Vegan Chile con Queso Nacho Cheese using Rotel or salsa.