Vegan Cheese Sauce III

Vegan Cheese Sauce III

Yields: about 5ish cups
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

Ingredients:

• 12 oz. small/chopped Yukon Potatoes
  
• 12 oz. Baby Carrots
• Water (enough to cover Potatoes/Carrots), reserve 1 1/2 cups cooking Water
• Juice from 1/2 Lemon
  
• 1/4 cup Nutritional Yeast
• 1 tbsp. Liquid Smoke
• 1 tbsp. Paprika
• 1 tbsp. Cumin
• 1 tbsp. Onion Powder
• 1 tbsp. Garlic Powder
• 1 tbsp. Sea Salt

Directions:

1. Place Potatoes, Carrots & Water the IP
2. Close & lock lid
3. Set Pressure Valve to Sealing
4. Select Manual setting on High Pressure & cook for 7 minutes
5. Quick release pressure
6. Blend Potatoes, Carrots, & Seasonings with 1 1/2 cup cooking Water using a Vitamix until smooth, not too long, since ingredients are hot
   
7. Immediately transfer Sauce to storage container or use, Sauce will continue to thicken as it cools
8. Clean Vitamix immediately