2potatoesYukon Potatoes, Russet, Red or potatoe of choice
1/4cup nutritional yeast
1cupunsweetened non dairy milkAlmond is my preference, you can use soy, hemp,
1/2 tspgarlic powder
Instant Pot Potato & Carrot Prep
Instant Pot...Add in the potatoes with skins on and add carrots with 2 cups of water and set the Instant Pot for 20 minutes with a natural release. (I added extra potatoes to use later if I am using the Instant Pot)
Stove Top Potato & Carrot Prep
Stove Top:Add potatoes and carrots to a pot of water and bring to a boil. Boil potatoes and the carrots until fork tender. 30-40 minutes
Cheese Sauce Instructions:
Once the potatoes and carrots are cooked add into a Vitamix or high powered blender. Add in the rest of the ingredients. Blend fro 1-2 minutes.
Pour the sauce in a pan on medium heat and stir constantly and bring to boil to thicken up. Stir for about 3-5 minutes. Serve.
The sauce can be stored in the refrigerator for about 4-5 days. You can also freeze the sauce and use as needed.
You can use either the Instant Pot (Pressure Cooker) or stove top method to prepare the carrots and the potatoes.