Ingredients:

  • 2 cups peeled and diced gold potatoes
  • 1 cup peeled and diced carrots
  • 2 cups water or vegetable broth
  • 1/2 cup nutritional yeast

Instructions:

  1. Dice the potatoes and carrots into uniform, small cubes to ensure they cook evenly and quickly.
  2. Place the diced vegetables in a saucepan and cover with water or broth. Bring to a boil, then reduce to a simmer and cook for 10–15 minutes or until the vegetables are fork-tender.
  3. Transfer the cooked vegetables and approximately 1 cup of the cooking liquid into a high-speed blender.
  4. Add the nutritional yeast.
  5. Blend on high until the sauce is completely smooth and glossy. If the consistency is too thick, add more cooking liquid one tablespoon at a time.