Velvety Vegan Bliss Cheeze Sauce (No Dairy, No Nuts, No Oil)

The best substitution for white potatoes is sweet potatoes and if you add a pinch more salt it will counter the sweetness. Other white potato substitutions include cauliflower, rutabaga, and turnips. The flavor profile will be slightly more fragrant but the texture will work.  

The best substitution for carrots is parsnips, a root vegetable belonging to the carrot family. They have tapered roots shaped like a carrot but they are white. Parsnips have a delicate, sweet, and slightly nutty flavor.

Storing

Store leftovers in airtight containers. Reheat leftovers in a microwave using 20-second intervals to ensure over-boiling and a gentle reheat of the sauce. Adjust seasonings accordingly.

Nutrition 411

Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium, and manganese. Their nutrients can vary depending on the type of potato and cooking method. Potatoes contain antioxidants, which may reduce the risk of chronic disease. Potatoes contain resistant starch, which may improve blood sugar control, digestive health, nutrient absorption, and satiety. Studies show that potatoes can increase satiety and decrease hunger, thanks to their fiber content and high density. (Trusted source.)

Onions are a highly nutritious vegetable that have several benefits, including improved heart health, better blood sugar regulation, and increased bone density. Antioxidants are compounds that inhibit oxidation, a process that may lead to cellular damage and contribute to diseases such as cancer, diabetes, and heart disease. Not only are onions are an excellent source of antioxidants and probiotics, they contain at least 17 types of flavonoids.

Velvety Vegan Bliss Cheeze Sauce (No Dairy, No Nuts, No Oil)

Donna Spencer

Delicious nut-free vegan cheeze sauce made with potatoes, carrots, and onion. It’s smooth, creamy, low-fat, and healthy! Pour over veggies, use to make some incredible guilt-free nachos, breakfast burritos, or potato skins.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Cuisine American, Mexican

Servings 8 servings

Calories 63 kcal

Equipment

• Medium sauce pan
• High speed Blender

Ingredients

  

1x2x3x

• 2 cups potatoes diced
• 1 cup carrots diced
• ¼ cup onions diced
• ½ cup nutritional yeast
• 1 tsp lemon juice or apple cider vinegar
• 1 tsp onion granules
• ½ tsp garlic granules
• ½ ground mustard seed
• ¼ tsp ground turmeric
• ¼ tsp smoked paprika
• Salt and pepper to taste

Instructions

 

• Place potatoes, carrots, and onion in a medium saucepan. Cover vegetables with water plus 1/2 inch. Bring to a boil and cook until soft – usually 15-20 minutes. Once they’re fork tender drain but reserve the poaching liquid.
• Add the seasonings and combine well.
• Allow to slightly cool and add to your blender. Working in batches, blend until all the cooked vegteables are smooth and creamy resepmbing melted veveeta or nacho cheese.
• If it’s too thick you can add reserved poaching liquid or warm water while you’re blending. Before transferring to a bowl, place a cloth to cover the top of the blender lid to avoid burning from potentially hot steam of built up pressure when top is loosened.
• You shouldn’t have to heat up on the stove as the veggies will still be hot.

Nutrition

Calories: 63kcal

Keyword black beans, cheeze sauce, potato, tofu

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