PLANTSTRONG Cheeze Sauce

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

1. In a food processor, blend carrots and potatoes until smooth.
2. Add nutritional yeast, Bragg liquid aminos, spices, Dijon mustard and lemon juice, and pulse until well combined. 
3. 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.
4. This makes a creamy cheeze dip that has a thick and gooey consistency. For a thinner sauce to drizzle, add more plant milk.
5. Add the optional cayenne pepper to make this a spicy nacho cheeze sauce. Skip the cayenne if you do not want added heat.