Cheese Sauce
Kids love anything made with cheese, which is, unfortunately, the least healthy food on the planet. I’ve fed this plant-based “cheese” sauce to kids and grownups alike who did not know they were eating a sauce made from potatoes.
Makes about 2 1/2 cups
- 1 1/2 cups finely diced russet potatoes (about 1 medium potato)
- 1/4 cup finely diced red bell pepper
- 1/2 small yellow onion, diced
- 2 tablespoons raw cashews
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 2 tablespoons nutritional yeast
- 2 tablespoons arrowroot powder
- 1 teaspoon sea salt, or to taste
- Combine the potato, bell pepper, onion, and cashews in a small saucepan and cover with water. Bring the water to a boil over high heat, reduce the heat to medium, and cook until the potatoes are very tender, about 10 minutes. Drain the vegetables, reserving 3/4 cup of the cooking water.
- Combine the potato mixture, reserved cooking water, tahini, lemon juice, nutritional yeast, arrowroot powder, and salt in a blender. Process on high until everything is smooth and creamy, about 3 minutes. Store the sauce in an airtight container in the refrigerator for up to 5 days.