Cheese Sauce over veggies is such a delicious idea, but don't stop there! This sauce can be used as a pretzel or chip dip, or on your pizza, pasta, nachos, and burgers... the possibilities are endless!
Here's what you need:
2 cups of russet potatoes, peeled and diced
1 cup carrots, peeled and diced
4 cloves garlic, skins peeled, whole
1/4 white or yellow onion, diced
1/2 cup water
1/2 cup nutritional yeast
1/3 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
Fill a medium-sized pot with cold water. Add the potatoes, carrots, garlic, and onion, and bring the vegetables to a boil. Cook for about 20 minutes or until all of the vegetables are fork fall-apart tender.
Drain and add the vegetables to a High Powered Blender.
Add the remaining ingredients and blend until smooth, scraping down the sides as needed.
Serve immediately over veggies, as a dip, or toss with your favorite pasta. (This makes a pretty awesome mac and cheese dish).
Refrigerate any leftovers and enjoy within 5 days.
