• Jamie McDermott, MS, RD

Vegan Chipotle Cheese Sauce (gluten free, dairy free)

Updated: Jul 18





I've been making this sauce on repeat every weekend as part of my meal prep (more on that to come soon, I promise!). It is so versatile and flexible, and my family loves it! I like to include it on our table as a dipping or topping option with most of our dinners, regardless of the menu.


My absolute favorite way to serve it is with roasted vegetables (broccoli, cauliflower, and summer squash are favorites), roasted potato wedges, and homemade tater tots. And as the name implies, this sauce is also amazing over nachos, or used as a dip for chips or even cut up raw veggies.


In the fall, I plan on using it cold as a topping for chilis and stews, kind of like you would with sour cream. Does anyone else love the combo of hot/cold together like I do? Since it's summer, I'm loving warm stir fries on top of a bed of cool, crisp greens. Yuuum!


If you make this, please let me know how you like it (tag @mcdermottnutrition) and the ways you are using it! Have a great rest of the week!


Ingredients:


3 cups peeled potatoes (Yukon Gold are best for this recipe)

1 cup chopped, peeled carrots

1-2 cups potato/carrot water - do not drain the veggies after cooking! (add more if you prefer thinner sauce)

1/4 cup nutritional yeast (can use Parmesan cheese if not dairy free)

1 tsp garlic powder

1 tsp onion powder

1/2 - 1 tsp chipotle powder (personal preference - I use 1 tsp)

1/2-1 tsp salt or to taste


Directions:


1) In a medium saucepan, cover potatoes and carrots with water and bring to a boil. Reduce heat and simmer 10 minutes or until very tender. Do not drain.


2) Using a slotted spoon, add potatoes, carrots, plant milk, water, nutritional yeast, and seasonings to a high speed blender. Puree 2- 3 minutes until very smooth, stopping to scrape sides as needed. Add more veggie water if necessary.


Store refrigerated in a covered container (I use these Pyrex storage bowls) for up to 1 week.