My cheese sauce is quick and easy. There are really only two steps in less than 20 minutes, prep and cook time, and it can please even the most cheese-savvy crowd.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

INGREDIENTS

• 2 large carrots, sliced

• 1 yukon gold potato, quartered

• 1 medium shallot, quartered

• 3/4 cup reserved cooking water

• 2 tablespoons nutritional yeast

• 1 tablespoon lemon juice

• 1/2 tablespoon olive oil

• 1/2 teaspoon garlic powder

• 1/4 teaspoon cumin

• 1/4 teaspoon turmeric

• 1/4 tsp salt

• Dash of paprika

• pepper, to taste

INSTRUCTIONS

1. Boil carrots and potatoes in three cups water for five minutes, then add the shallot and boil for another five minutes until potato is tender.

2. Drain all but 3/4 water and reserve to place in blender with carrots, potatoes and shallot. Add nutritional yeast, lemon juice, olive oil and spices. Blend until incorporated. Serve immediately, or store in airtight container in fridge for up to one week.