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  • Writer's pictureJeremy LaLonde

Creamy Potato Cheese Sauce

Most cheese sauces are made from nuts or tofu - this one is completely free of both of those and totally fat free. This is great poured on top of veggies, tacos, chilli, french fries, you name it.

Serves: 1 giant-ass bowl that you can use for a lot of things.


1 pound potatoes - white, yellow, russet - whatever you have on hand

3 large carrots

1 cup of water

1/4 cup nutritional yeast

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp mustard (whole grain if you have it!)

1 tsp onion powder

1 tsp garlic powder

1 1/2 tsp turmeric


Wash and cut up the potatoes and carrots into chunks. You can skin them if you want - but I like the extra nutrients from the skin so I leave them on.

If you’ve got an instant pot put them into it with 1 cup of water and set to manual for 12 minutes, and let it release naturally for 10 minutes. If you don’t have an instant pot then boil the carrots and potatoes for about 10 minutes.

Let the cooked carrots and potatoes cool for 5 minutes or so. Throw them into a high-speed blender with a slotted spoon along with 1/2 cup of the potato water.

Throw everything else into the blender and crank that bastard up and let it run until it’s creamy and smooth. Keep an eye on the steam and release it through the lid if need be (just be careful it doesn’t splash up).

Pour it into a big container and pour it over whatever your hearts desire. I haven’t tried freezing it yet, but it lasts in the fridge for a decent amount of time - at least a week.


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