Potato Carrot Cheeze Goodness

I admit, I resisted jumping on the the potato-carrot-cheeze-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.

Pizza with potato carrot cheeze sauceThen 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.

This recipe makes about 4 cups (8 servings).


  • 4 medium potatoes, chopped
  • 1 large carrot, chopped
  • 1/2 onion, chopped
  • water to cover vegetables in the saucepan
  • 1/2 cup raw cashews
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 tablespoon nutritional yeast
  • 1-2 tablespoon apple cider vinegar
  • Seasonings such as red pepper flakes for nachos, or Italian seasoning for pizza, or a couple drops of liquid smoke

MethodCheeze sauce carrot potato onion

  1. Place the potatoes in a large saucepan and cover with water. Bring to a boil and boil for two minutes.
  2. Add the carrots. Boil for five more minutes.
  3. Add the onion. Boil for seven more minutes or until the onion is soft.
  4. Place the boiled vegetables in the blender. Add one cup of the boiling liquid, onion powder, garlic powder, cashews,salt, nutritional yeast, and apple cider vinegar.
  5. Blend on high speed, adding the liquid a little at a time until the sauce is smooth.
  6. Add seasonings to taste.

Pour it over everything! Spread it on toast! Add it to soups!



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