While visiting my friend Grace, she made a precursor of this multipurpose sauce. It is similar to sauces made with cashew nuts but contains less fat and is less expensive to make. You can use it in any dish that calls for melted cheese. This recipe makes about 4 cups. It lasts for 4-5 days in the refrigerator and freezes well.
- 2 cups potatoes, peeled and diced
- ½ cup carrots, peeled and diced
- 2 cups water
- 1 tsp salt
- 1 Tbsp fresh lemon juice or freeze-dried lemon crystals
- ¼ cup nutritional yeast flakes
- ½ tsp onion powder
- ½ tsp garlic powder
- ⅛-¼ tsp tsp cayenne pepper (depending on how hot you want the sauce)
- 1 Tbsp coconut oil
- 1 small can chopped Ortega green chilies (mild), if desired
Boil potatoes and carrots in 2 cups of water and 1 tsp salt until soft.
Place in blender with all remaining ingredients (except for chilies). Blend until extremely smooth. May use additional water, 1 Tbsp at a time, as needed, to desired consistency.
NOTE: You can add chopped green chilies after blending to add some chunks. Or, you can blend chilies with all other ingredients if you want a very smooth sauce.
Warm over low heat.
Use as a dip with baked chips, over baked potatoes or steamed cauliflower, for mac and cheese, and in any other dish that uses melted cheese. Can also dribble over tacos and haystacks.