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Pumpkin Nacho Cheese Sauce

Name: Pumpkin Nacho Cheese Sauce
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 150 g butternut squash; 80 g potato; 170 ml plant milk, unsweetened; 60 ml vegetable oil; 3 tbsp nutritional yeast; 1 tsp salt; 0.5 tsp tomato paste; 1 tsp garlic powder; 0.25 tsp turmeric, powder; 1 tbsp lemon juice; 2 pcs pickled jalapeño

Every vegan needs at least once amazing cheese sauce in their recipe repertoire. This one is mine. It convinces all non-vegans and it tastes so indulgent, you will never guess it is made out of whole foods!

Serves

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Ingredients

Serves4

For the cheese sauce

150 g butternut squash
80 g potato
170 ml plant milk, unsweetened
60 ml vegetable oil
3 tbsp nutritional yeast
1 tsp salt
1/2 tsp tomato paste
1 tsp garlic powder
1/4 tsp turmeric, powder
1 tbsp lemon juice
2 pcs pickled jalapeño

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Instructions

Prepare by peeling and dicing the pumpkin and potato into small pieces to reduce cooking time.
Set a sauce pan over high heat and fill with water. Transfer the potatoes and pumpkin into the water and cook with the lid closed until fork tender.
Add all remaining ingredients to a high-speed blender while you wait for the potatoes & pumpkin to be done.
Rinse the potatoes and pumpkin as soon as they are fork tender and add to the blender while they are hot. Blend until smooth.
Enjoy right away or store in the fridge for 3 days.

“Watch me make this recipe on YouTube for extra tips and variations.”

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