Want a spicy cheese sauce without all the cheese?! Oh yes it’s possible with my creamy dairy-free Carrot and Potato Spicy Cheese Sauce.
The last couple of years I’ve noticed that too much dairy is not always my friend! Apologies for the TMI, but it makes me super bloated, and makes me feel kind of terrible. So far this hasn’t been the worse thing, other than finding ways to reduce cheese.
I love cheese! Who doesn’t right?!
My semi-solution has been to reserve cheese for those amazing cheese boards or super star cheese dishes, reduce cheese in other meals, and find fun alternatives that give that same cheesy satisfaction.
That’s where this Carrot and Potato Spicy Cheese Sauce comes in. Think spicy nacho cheese sauce with that same creamy texture and yellow/orange color, but with no actual cheese or cheese substitute!
It’s kind of wild but it totally works! This super creamy delicious sauce is made with basically carrots and potatoes! All veggies, all dairy free, all delicious!
For the cheese flavor without the actual cheese, I add some nutritional yeast. If you have never used it before, this is a flaky powder that has a nutty cheesy flavor and is loaded with vitamins, minerals, protein and B12 (great for preventing anemia and boosting energy!) You can find this in most bulk section of grocery stores or simply ask because sometimes it’s hard to find.
Now for the spicy heat, this is totes optional. For a classic “cheese sauce” skip the spice. This is a great sauce for kids or folks who hate spice. My little beany loves dipping roasted potatoes, tortilla chips and crackers in this sauce.
For the spice lovers, I would highly recommend this sauce drizzled over nachos or as a dip for roasted veggies (potato wedges, butternut squash, broccoli/cauliflower). Personally I love dipping raw veggies too. Why not?!
The spice I prefer for this dip is a spoonful of harissa (northern African spice). But for a more mexican flavor, got with chopped up pickled jalapenos. You really can’t go wrong with either!
Not going to lie, ever since I found this dip, I crave all the time. I’ve been making it about once a week and it serves as my afternoon or late night munchies! It’s got all the satisfaction of a creamy cheese sauce without all the dairy! Not too shabby!
About 6 servings
Ingredients
- 2 cups peeled potatoes (gold, russet or red), chopped small
- 1 cup peeled carrots, chopped small
- 1/4 cup extra virgin olive oil
- 1/4-1/2 cup water (less water for thick dip and more water for cheese sauce)
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional spice!
- 1 teaspoon harissa paste
- OR
- 3 tablespoons pickled jalapeno diced
Instructions
- In a large pot of water, boil the peeled chopped potatoes and carrots for about 20 or until very soft. Drain
- Blend potatoes, carrots and the rest of the ingredients (minus the spice options) until creamy. Start with ¼ water and then check for desired consistency. Add harissa or chopped jalapenos for spice if desired and simply mix with a spatula.
- Serve as a dip for potatoes, chips or veggies. Or make it a runnier cheese sauce for nachos!
Notes
Store “cheese” sauce in the fridge for up to 5 days or in the freezer for a month. Nutritional yeast can be found the bulk section of many grocery stores or simply ask a clerk.
Originally posted 2019-04-05 12:16:51.
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