Potato Carrot Cheeze Goodness

I admit, I resisted jumping on the the potato-carrot-cheese-sauce bandwagon. I’ve tried every kind of homemade cheeze sauce–squash, cauliflower, and the trusty cashew. I’ve made semi-soft almond cheeze and faux brie and smokey cheddar. Some of them are pretty good but, I now have to admit, nothing has the versatility and yumminess of the potato carrot sauce.

I resisted the recipes I saw for several reasons. Many call for instant mashed potatoes, which I don’t use. Some claimed that only russet potatoes, which aren’t common in our markets, could be used or the sauce would fail.

Then I saw a graphic showing how simple the sauce is to make, so we gave it a try. Something was missing, though: a bit of sharpness or tang. A touch of vinegar solved that.

We tried the sauce on pizza, on vegetables, on pasta, and on nachos. It was a resounding success.

And it’s so easy.

Since I first posted this recipe, I’ve change the method I use to make it, using the InstantPot. The sauce that was easy before is now super easy.

This recipe makes about 4 cups (8 servings).