This vegan cheese sauce will take care of all of those cheese cravings.  It is rich, creamy and gooey, and also very nutritious as it is made from mainly vegetables and spices.

Ingredients:

• 12 oz. russet or gold potatoes, peeled and cut in 1 inch dice (approximately 2 1/2 cups)
• 1/2 cup carrots (diced)
• 1/4 cup nutritional yeast
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white vinegar
• 1/2 teaspoon salt, or more to taste
• 1 tablespoon miso paste (optional)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Optional for nacho cheese flavor: ¼ cup canned fire roasted diced green chilis, drained; ½ teaspoon minced canned chipotle chili; 1/4 teaspoon ground cumin; 1/8 teaspoon mustard powder

Instructions:

1. Boil the potatoes and carrots for about 20 minutes or until soft.
2. Drain them (do not rinse) and add them to a blender. 
3. Add all the remaining ingredients and blend until smooth, scraping down the sides as needed (adding 1-2 tablespoon of water at a time if needed to blend – be careful not to thin too much). If making nacho cheese flavor, add spices and blend well then add chilis,  pulsing to combine. Some visible chili pieces will be seen.

Dip tortilla chips or use for macaroni and cheese, over steamed broccoli, etc.  We like to make a large batch and freeze in smaller containers. To use from frozen, defrost and warm, whisking with additional water if needed.