This versatile recipe can be used in nachos, mac and cheese, or even a grilled cheese sandwich.
Makes about 2½ cups.
Ingredients:
1½ cups finely diced russet potatoes (about 1 medium potato)
¼ cup finely diced red bell pepper
½ small yellow onion, diced
2 tablespoons raw cashews
2 tablespoons tahini
1 tablespoon fresh lemon juice
2 tablespoons nutritional yeast
2 tablespoons arrowroot powder
Chef’s Note:
1. The secret to a creamy cheese sauce is in making sure the potatoes are well cooked (they should be very tender when poked with a fork), and then pureeing the potato mixture for several minutes to break down the starch in the potatoes.