PLANTSTRONG Cheeze Sauce
This cheeze sauce is super versatile - use it to make grilled cheeze sandwiches, top a burger or a loaded baked potato, as a dip, drizzled over nachos, make it mild or spicy!
- Author
- Ami Mackey
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Servings
- 6
Ingredients
- 2 Russet potatoes, baked, cooled enough to handle and peeled
- 2 Large carrots, steamed
- ⅔ Cup nutritional yeast
- ⅓ to ⅔ cup unsweetened plant milk
- 2 teaspoons Bragg liquid aminos
- 1-2 teaspoons cumin
- Juice of ½ lemon
- 1 Tablespoon Dijon mustard
- 1 teaspoon Smoked Paprika
- Optional: ¼ - ½ teaspoon cayenne pepper
Directions
- In a food processor, blend carrots and potatoes until smooth.
- Add nutritional yeast, Bragg liquid aminos, spices, Dijon mustard and lemon juice, and pulse until well combined.
- Add plant-based milk last, blend until super creamy, like over-whipped mashed potatoes. Watch your food processor closely—you will see the mixture change from a matte finish to a shiny sauce. If it still looks like mashed potatoes - you haven’t blended it long enough - keep going! Three to four minutes.
- This makes a creamy cheeze dip that has a thick and gooey consistency. For a thinner sauce to drizzle, add more plant milk.
- Add the optional cayenne pepper to make this a spicy nacho cheeze sauce. Skip the cayenne if you do not want added heat.
