Ingredients:

  • 2 medium (150g) Yukon Gold potatoes, peeled and cubed
  • 1 medium (60g) carrot, peeled and sliced
  • 1/2 cup (120ml) low-sodium vegetable broth
  • 1/4 cup (25g) nutritional yeast
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) sea salt
  • 1 tbsp (15ml) soy sauce
  • 1/4 tsp (1g) cayenne pepper

Instructions:

  1. Cube the 150g of Yukon Gold potatoes and slice the 60g of carrot into thin rounds. Note: Smaller pieces cook faster and more evenly.
  2. Place them in a saucepan, cover with water, and bring to a boil.
  3. Simmer for 10–12 minutes until the vegetables are fork tender and yielding.
  4. Drain the vegetables thoroughly through a fine mesh strainer. Note: Shake them well to get rid of excess water.
  5. Immediately move the hot vegetables into the blender.
  6. Pour in the 120ml vegetable broth, 25g nutritional yeast, 15ml lemon juice, and all the dry spices (garlic, onion, paprika, salt, cayenne).
  7. Add the 15ml of soy sauce.
  8. Blend on high for 60–90 seconds until the mixture is completely smooth and reaches a velvety, glossy consistency.
  9. Check the thickness. If it's too heavy, add vegetable broth one tablespoon at a time until it pours easily.