• 1 C peeled, cubed, cooked white potato
  • 1/2 C peeled, cubed, cooked carrot
  • 1/4 C sunflower oil
  • 1/4 C non-dairy milk (can sub water)
  • 2 tsp lemon juice
  • 6 pickled jalapeño slices
  • 3 tbsp. jalapeño pickling liquid
  • 1 tbsp. tomato paste
  • 1 1/2 tsp arrowroot flour/starch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp. nutritional yeast
  • 1/2 tsp sea salt



  1. Peel, cube and boil the potatoes and carrots in pot of water for approx. 10 mins. Drain them from the boiling water and add to a high-speed blender immediately. If you cook the potatoes for too long they will become starchy and your sauce will not be smooth.
  2. Add the remaining ingredients to the blender and combine until smooth. Your sauce may be hot enough to serve immediately, if you’re in a rush, or heat it up in a small pot to thicken it slightly before pouring over whatever food you want to make cheesier! How about chips, chili, broccoli, or cauliflower for starters. Go wild!

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