At the beginning of our WFPB journey we started trying different cheese recipes. Many out there are cashew based, and are tasty, but also heavy on calories and fat, and let’s face it, sometimes we want to smother everything we eat in cheesy goodness. The fat and calories can add up, especially when our goal is weight loss.
That’s when I tried our first potato and carrot based cheese sauce. And it was closer to the real thing. I tweaked that original recipe and came up with this ABSOLUTELY FABULOUS Oil Free WFPB Cheese Sauce.
Not only do I make this once a week for my husband and I, but I’m slowly replacing my kids Mac N Cheese packet crap sauce with this sauce. So far, they haven’t noticed! I also make this almost every time I go to our local monthly WFPB Potlucks because it’s always a HUGE hit.
We love to put it on veggies, use as salad dressing, add to tacos and wraps, put on baked potatoes, fries, and even chili!
This is my popular video showing how to make it.
If you give it a try let me know below how you like it!
For those needing a printable copy of the recipe here it is:
Potato Carrot Nacho Cheese
Ingredients
- 2 cups diced potatoes any white or yellow potato is fine
- 1 cup diced carrots
- 3/4 cup water
- 1/2 cup nutritional yeast
- 2 teaspoons salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper powder i personally use closer to 1/4 teaspoon now
- 1 tablespoon lemon juice
Instructions
- Boil the potatoes and carrots until soft and drain
- Put water, nooch (nutritional yeast), salt, and spices in a blender.
- Add potatoes and carrots to the blender and blend until smooth!
The ingredients are delish, so the cheese must be!! I’m making this asap.
I should know this…but in your video you talk about checking foods that “spike you”. How do you measure that? Check blood glucose 2 hours after? 1-hour?
Yes, test 2 hours after you eat. The initial goal is to be 140 or less, and as that comes easily then 120 or less.
Thank you so much. Hubby is diabetic and I’m trying to find yummy stuff for him and I know he’ll love this. Bless you for sharing!
What brand of crackers are those at the end? They will be good to have on hand
Those are one of the oil free Edward & Son’s Brown Rice Crackers. I typically find them on the gluten-free aisle at my grocery store.
I add smoked paprika to taste. So good!
OMG! Just made this for a broccoli rice casserole. Used smoked paprika instead of cayenne. It is easy and tastes FABULOUS!! Going to make some for my 80 year old father who will only eat veggies with “cheese” sauce. SO YUMMY!!
Hi Melissa- we love it! Question- can it be frozen? Thanks!
I’ve never tried freezing it, it doesn’t last that long in my house, lol! The texture may change, but I don’t see why not!
This looks really good. I will have to try it. Could you tell me how much you would use as a serving?
Usually I use about 2 tablespoons on my salad or with crackers or homemade chips. When I use it for casseroles and such it’s more, about 1/2 cup
This was delicious!