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Creamy Vegan Cheese Sauce


16 oz potatoes (about 3 medium Yukon golds) chopped
7 - 8 oz carrots (about ½ of a 16oz bag of baby carrots)
½ cup water used to boil potatoes
¼ cup plus 2 tablespoons nutritional yeast
1 Tablespoon lemon juice
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
½ tsp brown mustard
⅛ tsp turmeric


Wash and scrub both potatoes and carrots
Peel if desired
Chop into uniform pieces and boil for 10 minutes
Let rest for 5 minutes
With slotted spoon, transfer veggies to blender
Add ½ cup potato water
Add in remaining ingredients and blend until smooth and creamy

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