Ingredients:

  • 1 cup (120g) carrots, peeled and diced
  • 1 cup (150g) gold potatoes, peeled and diced
  • 2 cups (480ml) unsweetened soy milk
  • 2 tbsp (28g) vegan butter
  • 1/3 cup (40g) nutritional yeast
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Place the diced potatoes and carrots in a pot of water, bring to a boil, and simmer for 10–12 minutes until fork-tender. Drain the water.
  2. Transfer the cooked vegetables into a blender. Add the plant milk, vegan butter, nutritional yeast, lemon juice, and all seasonings.
  3. Blend on high for 60 seconds until the mixture is completely smooth and glossy.
  4. Pour the blended sauce back into the pot over medium-low heat. Stir constantly for 2–3 minutes until the sauce thickens to your desired consistency.