PLANTSTRONG Cheeze Sauce
PLANTSTRONG Cheeze Sauce
Ami Mackey
Rated 3.6 stars by 76 users
Servings
6
Prep Time
15 minutes
Cook Time
45 minutes
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!
Ingredients
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2 Russet potatoes, baked, cooled enough to handle and peeled
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2 Large carrots, steamed
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⅔ Cup nutritional yeast
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⅓ to ⅔ cup unsweetened plant milk
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2 teaspoons Bragg liquid aminos
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1-2 teaspoons cumin
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Juice of ½ lemon
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1 Tablespoon Dijon mustard
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1 teaspoon Smoked Paprika
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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.
Note
If you do not have a food processor, a blender will work here, but you will likely need more plant milk. Start with ⅓ of a cup and add small amounts until you get to a preferred consistency. This cheeze sauce can be stored in the refrigerator for 3-5 days. If it thickens in the refrigerator warm it up, add a little plant milk and stir.
