I will just start off by saying I have tried a plethora of vegan cheese sauces and also attempted to make them on my own… some not so good and others phenomenal! But… yes there is a but lol, I have narrowed it down and concocted the perfect simplified recipe for a vegan cheese sauce that will have your carnivores even saying..mmm that’s tasty!

Ok… Let’s just skip to the good part!

Ingredients:

4 medium russet potatoes

1 medium to large carrot

1 tbsp Garlic powder (you can use less but I love garlic)

1tbsp Onion powder

1 tbsp Salt (You can start with 1/2 tablespoon and then add more to taste)

1 cup leftover water from the potatoes and carrots

Instructions:

1. Peel and cut potatoes and carrot into small chunks. Approximately 1-2 inches.

2. Add chopped potatoes and carrots to a large pot. Add water to about 1 inch over the potatoes and carrots. Then boil until vegetables are tender. (this can take anywhere from 10-15 minutes) Use a fork to poke the veggies. If fork goes through easy they are done!

3. Transfer veggies to blender add all seasonings…be sure to save one cup of water for later. The starchy water is what helps to create that creamy texture.

4. Blend veggies on highest speed for 1 minute slowly adding the leftover water. Start with about 1/4 cup, then continue adding small amounts until you reach the consistency of your liking.

5. Store leftovers in a air tight container in fridge for up to one week. ( pretty confident it will not last that long because this cheese sauce is sooo good! )