Cheddah Sauce

Name: Cheddah Sauce
Cuisine: American
Ingredients: 1 russet potato, peeled and cut into 1-inch dice; 1 carrot, peeled and cut into ¼-inch slices; Salt to taste; 1 tablespoon rice vinegar; 1 teaspoon mellow white miso paste; 2 tablespoons tahini; ½ cup nutritional yeast; 1 cup vegetable broth, plus more if needed; 1 cup plain unsweetened nondairy milk, plus more if needed; ½ teaspoon onion powder; ½ teaspoon ground turmeric; ½ teaspoon Dijon mustard

Preparation info

Makes about
3½ cups

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

If you’re not a fan of commercial vegan cheese products, you can make your own cheesy sauce using this recipe. For a soy-free version, omit the miso paste.

Ingredients

1 russet potato, peeled and cut into 1-inch dice
1 carrot, peeled and cut into ¼-inch slices
1 cup

Americas
United States
Sauce
Vegan
Gluten-free

Method

Combine the potato, carrot, and broth in a small saucepan. Cover and cook over medium heat until the vegetables are tender, about 10 minutes. Transfer the mixture to a high-speed blender or food processor. Add all of the remaining ingredients and process until well blended. For a thinner sauce, add more liquid (broth or nondairy milk). For a thicker sauce, transfer to a saucepan and bring just