For a sharper flavor, you can increase the seasonings to taste. The potatoes and carrots were peeled for this photo, but if you leave the skins on, you will just have a few specks in the sauce. Same great flavor with more nutrients.
Boil the potatoes and carrots until very tender. Drain the veggies, saving the ‘veggie juice’ and place in a blender or food processor with all the remaining ingredients. Blend on high for a minute, scrape the sides and blend for another minute on high. You will have a creamy velvety cheese sauce. Add additional veggie juice as needed.
I recommend a powerful mixer, like a vita-mix or Blend-tec.
This base recipe is perfect just the way it is for nachos, haystacks, or any creations needing cheese; like au-gratin potatoes, mac and cheese, or stuffed spuds. You can also chill and reuse later. When re-heated, it will again become creamy.
For added variations, add salsa, or herbs. It also works as a fantastic thickener for potato or broccoli soups.
Recipe is from Mark Anthony who teaches on 3 ABN frequently
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