Creamy, delicious, whole food, plant-based cheese sauce. Easy to make using common ingredients.
Peel and cut the potatoes.
In a medium pot, add the potatoes and carrots and about 2 cups water. Bring to a boil. Boil for about 20 minutes, until the potatoes are very tender. Set aside to cool until it can be handled.
Add the potatoes and carrots and the cooking water to a high-speed blender. Add the salt, garbanzo beans, aquafaba, nutritional yeast, and lemon juice. Blend well for a minute, until smooth.
Add the remaining ingredients and blend for a couple minutes, until the cheese sauce is uniform, glossy, and silky smooth.
Use on vegetables, chips, pasta, etc. Store covered in the fridge for up to three days.