Serves: 2 Cups
Prep Time: 10 min
Cooking Time: 25 min
2 cups potatoes , peeled and chopped
1 cup carrots peeled and chopped
1/2 cup unsweetened plant milk of your choice
1/2 cup nutritional yeast
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 Cup parmesan cheese ( Find my recipe here)
Boil or steam the potatoes and carrots in a large pot for 20 minutes until soft. Let cool 5 min.
Place all ingredients in a blender and blend until smooth. Keep leftovers in an airtight container in the fridge for up to 5 days.
Note: To reheat place in small sauce pot, add a little bit of milk and mix so sauce isn’t too thick.