Always in the search for the pefect vegan "cheese" sauce, I found a number of recipes using potatoes and carrots, sounds weird but I thought I would give it a go, and I spiced it up how I thought would be best. It turned out real rich and creamy, delicious over a baked potato with broccoli, or stired into some elbow macaroni for a delicious mac n cheese. It would be really good with nachos and heats up well. I used 4-5 T of nutritional yeast, use more or less to your liking, I think it adds a nice flavor. This is a nice alternative to the many nut cheese recipes floating around, no fat or oil added. The cashews are optional, but it will taste great either way. Enjoy!
Boil until tender the following:
2 medium size potatoes, diced large (I have used russet, and yukon)
1 C. carrots, diced small
1/2 white onion cut into chunks
Drain, saving a cup of the water to thin if needed, then put the potatoes, carrots, and onion in blender with the following ingredients... blend until smooth and creamy, about 3-4 minutes.
6-8 canned jalapeno pepper slices (if you use fresh, use half as many)
2T Lemon Juice
1/4 cup Roasted Red Peppers (canned in water)
4 T Nutritional yeast
1 tsp Cajun Creole Seasoning
2-3 cloves of roasted garlic
S&P as desired
Add T's of the cooking water as needed to get the right consistency.
*Optional addition: 1/2 cup raw cashews
Serve over whatever you like, I really like it drizzled on a veg pizza, over broccoli, potatoes, macaroni, and nachos.: