When I first became aware of non-dairy cheese sauces made with potatoes, I was incredulous. My early years of being vegan were rough going cheese-wise, as any soy cheese options were pretty gross. These days there are (finally) many delicious homemade and commercial non-dairy cheeses. But still…potatoes?
“My tiara I’ll eat cheese made from potatoes,” I thought to myself. “I barely eat potatoes as it is.”
But I was curious, and when some of my readers from around the world (many of whom had fewer non-dairy cheese options in grocery stores) told me they made their own cheese sauce from potatoes, I decided to try it.
Lately when I need a cheese sauce, this recipe has been my go-to. It features everyday ingredients that I almost always have in the house. And for those who aren’t a fan of nut-based non-dairy cheeses, it’s a great option.
This vegan cheese sauce is ready in less than 20 minutes. Simply cook carrots and potatoes, and then blend with seasonings. The result is orange, like all fine cheeses.
The tahini is a bit unexpected, but it adds a savory and creamy quality to the cheese. Blend the daylights out of the mixture to get it nice and smooth. For another variation, add a pinch of cayenne or smoked paprika to enhance the flavor.
This vegan cheese sauce is excellent on top of cooked vegetables, as a dip for chips, part of a vegan “cheesesteak” sandwich, or used as a base sauce for a cheesy casserole.
- 2 c peeled, chopped potato (about 1 Idaho potato)
- ¾ cup carrots, peeled and chopped (about 2 carrots)
- 2 T nutritional yeast
- 1 T lemon juice
- 1 T tahini
- ¾ cup water
- 1 garlic clove
- ½ t salt
- fresh ground pepper to taste
- In a medium pot, cover potatoes and carrots with water and bring to a simmer, cooking about 15 minutes until vegetables are soft. Drain and transfer to a high-speed blender. Add nutritional yeast, lemon juice, tahini, water, garlic and salt to the blender. Process until smooth. Add fresh ground pepper to taste. Serve warm.