You would not believe the simplicity and deliciousness of this gooey vegan cheeze. This is my go-to recipe for Mac & Cheese and other dishes that call for extra flavor. This is not the only vegan cheeze recipe I use, however, it's the most cost effective and I usually have the recipes on hand.
1 large white, red or Russet potato
1 large carrot, or a few baby carrots
2 cloves garlic
1/4 cup of nutritional yeast, more to taste
1 1/2 tsp onion powder
1 tsp paprika, cumin, chilii powder, each
1 tsp salt, to taste
1/2 tsp lemon juice, to taste
Water for boiling and thinning sauce/ (I use the same water)
Put a medium pot of water to boil with a bit of salt
Peel and quarter potato. Cut carrot in half or just was baby carrots.
Put potato and carrots to boil until fork tender.
Turn off stove and drain water (reserve about a cup).
Put all ingredients in a high- speed blender and add enough of the reserved water to blend.
Add more water to desired consistency - just a little at a time. Cheeze will thicken and become gooey within a few minute so don't rush the process.
Pour over cooked pasta and enjoy!