I’ve made many versions of cheese sauce over the years, and this is one of my favorites. It has that stretchy texture and a smoky flavor that I love and is perfect for pizza or Mac and Cheese.

Makes about 3 cups 

Ingredients

2 cups chopped russet potatoes (about 1 large potato) 

1 medium yellow onion, chopped 

½ cup toasted cashews 

3 Tbsp white vinegar 

¼ cup nutritional yeast 

¼ cup tapioca starch or arrowroot powder

1 tsp smoked paprika

1 tsp liquid smoke, optional

1 tsp sea salt, or to taste 

Directions

1. Combine the potato, yellow onion, and toasted cashews in a small saucepan with water to cover.
2.  Bring to a boil over high heat, reduce the heat to medium, and cook until the potatoes are very tender, about 10 minutes. 
3. Drain the potato mixture, reserving the cooking liquid. Add it to a blender with the remaining ingredients and puree until smooth and creamy.