Cheese Sauce
This versatile recipe can be used in nachos, mac and cheese, or even a grilled cheese sandwich.
Prep: 7 mins
Cook: 13 mins
Total: 20 mins
Yield: 2½ cups
Ingredients
Ingredients
- 1½ cups finely diced russet potatoes (about 1 medium potato)
- ¼ cup finely diced red bell pepper
- ½ small yellow onion, diced
- 2 Tbsp raw cashews
- 2 Tbsp tahini
- 1 Tbsp fresh lemon juice
- 2 Tbsp nutritional yeast
- 2 Tbsp arrowroot powder
- 1 tsp sea salt (optional), or to taste
Instructions
Instructions
- 1. Combine the potato, bell pepper, onion, and cashews in a small saucepan and cover with water. Bring the water to a boil over high heat, reduce the heat to medium, and cook until the potatoes are very tender, about 10 minutes. Drain the vegetables, reserving 3/4 cup of the cooking water.
- 2. Combine the potato mixture, reserved cooking water, tahini, lemon juice, nutritional yeast, arrowroot powder, and sea salt in a blender. Process on high until everything is smooth and creamy, about 3 minutes.
- 3. Store the sauce in an airtight container in the refrigerator for up to 5 days. Makes about 2½ cups.
Cooking Tips
Cooking Tips
- 1. The secret to a creamy cheese sauce is in making sure the potatoes are well cooked (they should be very tender when poked with a fork), and then pureeing the potato mixture for several minutes to break down the starch in the potatoes.
You Might Also Like
Copyright 2025 Center for Nutrition Studies. All rights reserved.
Deepen Your Knowledge With Our
Plant-Based Nutrition
Certificate
Certificate
- 23,000+ students
- 100% online, learn at your own pace
- No prerequisites
- Continuing education credits