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Staples & Sauces · Sauces
Stadium-Style “Cheese” Sauce
Glossy, scoopable nacho-style sauce with no dairy in sight — potatoes and nutritional yeast do the heavy lifting.
60Calories
2.9gProtein
6.9gNet carbs
1.8gFiber
1.7gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1 large (300 g) russet potato, peeled and cubed
300 g
1 medium (100 g) carrot, chopped
100 g
¼ cup (30 g) raw cashews
30 g
½ cup (30 g) nutritional yeast
30 g
¾ cup (180 g) unsweetened almond milk
180 g
1 Tbsp (15 g) lemon juice
15 g
1½ tsp (8 g) dijon mustard
8 g
2 cloves garlic
6 g
1 tsp smoked paprika + ½ tsp onion powder
5 g
¾ tsp salt (plus more to taste)
4 g
Method
- Boil the potato, carrot, cashews, and garlic in salted water for 12–14 minutes until the potato mashes easily against the pot wall.
- Drain and transfer straight to a blender with the nutritional yeast, almond milk, lemon juice, mustard, spices, and salt.
- Blend on high for a full 60 seconds. Blending hot potato this hard would normally be a glue hazard — here the starch is exactly what makes it stretchy and cheese-like.
- Taste. It should be tangy, salty, and savory; adjust salt and lemon until it pops.
- Serve warm, or store in a jar up to 5 days. Reheat with a splash of almond milk to loosen.
Nutrition facts
Per serving.
Calories60
Total fat1.7 g
Total carbohydrate8.7 g
Dietary fiber1.8 g
Net carbs6.9 g
Protein2.9 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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