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Stretchy Vegan Cheese Sauce

Jane Fox
Stretchy Vegan Cheese Sauce looks and tastes like real cheese! You'd never suspect that it's made with potatoes and carrots!
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Course Staple

Equipment

  • large pot
  • colander or strainer
  • Blender
  • medium sized saucepan

Ingredients
  

  • 2 cups Yukon Gold Potatoes, cubed about 4 medium potatoes
  • 3/4 cup Carrots, sliced
  • 6 Tablespoons Nutritional Yeast
  • 4 Tablespoons Olive Oil
  • 1 can Coconut Milk, full fat 14 oz.
  • 1½ cups reserved cooking water from Potatoes and Carrots
  • 5 Tablespoons Tapioca flour or tapioca starch
  • 1 Tablespoon Ume Plum Vinegar (substitute with Lemon juice or gluten free red wine vinegar if you can't find)
  • 1 Teaspoon Powdered Vegan Chicken Bullion or other Vegan Chicken broth mix
  • 1 Tablespoon Garlic Powder
  • 2 Teaspoons dry mustard
  • 1 Teaspoon maple syrup
  • 1 Teaspoon salt

Instructions
 

  • Clean, rinse, and peel the potatoes and carrots.
  • Cut the potatoes into small pieces about 1 x 2" approx.
  • Slice the carrots.
  • In a large pot, boil the potato and carrot pieces together until they are tender enough to smash with a fork.
  • Drain the potatoes and carrots, retaining 1½ cups of the starchy boiling water.
  • Add the potatoes, carrots, 1½ cups of boiling water, and all of the rest of the ingredients in to the blender.
  • Blend on the puree setting until the mixture is very very smooth.
  • Pour the mixture into a medium sized saucepan.
  • Bring the mixture to a boil, then reduce heat, stirring constantly.
  • When the mixture has thickened and pours from the spoon in a sheet (see image above), remove from heat.
  • Pour into a serving dish and Enjoy!