Vegan MoFo #10: The Ultimate Vegan Cheese Sauce!

Hi Friends!

I have an amazing Cheese Sauce recipe to share with you today.  Let me tell you that I have tried so many different "cheese sauce" recipes and none have come close to this one.  It's thick, creamy, and oh so yummy.  I've adapted this recipe from one that I found on the interweb.  I was so intrigued with the use of potatoes and carrots that I had to investigate but, the rest of the recipe seemed a little too plain for my taste so I jazzed it up a bit.  The result was nothing short of amazing.

Remember, there is no actual cheese in this sauce so don't expect it to taste exactly like cheese.  But, do expect to add this to everything you eat!  You may even find yourself licking the blender.  Don't worry, you're not alone.

Ultimate Vegan Cheeze Sauce
Ingredients
2 cups peeled, boiled, and mashed potatoes (I used 3 medium potatoes)
1 cup peeled, chopped, and boiled carrots (I used 3 medium-large peeled carrots cut in 1 inch pieces)
1/2 cup nutritional yeast
1/3 cup vegetable stock (water will work, too)
1/3 cup extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon Herbamare
1/2 - 1 tsp garlic powder
1 tsp mustard
1 tbsp Sriracha (optional, but adds amazing flavor)

Directions:
Boil your potatoes and carrots until they are fork tender, measure them in their mashed form (that step is more important for the potatoes than it is for the carrots) and add them to your blender.
Place the rest of your ingredients in your blender and process until smooth.  You may have to scrape down your blender a couple of times.
You can serve this immediately or store it in an air tight container in the fridge until you are ready to use it.  The sauce can be reheated on the stove or in a microwave.  Just  make sure you stir it really well.

I chose to try out the sauce on a Tofu 'Egg' Sandwich.  It was amazing!  I can't wait to smother this sauce onto a plate of vegan nachos!  Yum, yum!

TGIF and have a great weekend y'all!

Love,
Ves xx