Potato magic: Reinventing cheese sauce without the cheese

Cheese sauce without cheese might sound unusual. However, once you try it, you'll find it's so tasty that no one misses the cheese. When I first prepared it, my mother-in-law couldn't believe that it contained no cheese at all, not even the processed kind. It's a delicious substitute not only for those on a plant-based diet but also for lovers of culinary experiments and trends.

The beloved potato is incredibly versatile. Topped with dill, it brings back memories of summer at grandma's. It can transform into Belgian frites, gnocchi, dumplings, or potato pancakes. In my home, it serves as the base for a delicious cheese sauce. It pairs perfectly as a dip for nachos, chips, and vegetables. It cleverly incorporates vegetables and can even fool the most discerning taste buds.

This creamy, velvety sauce wonderfully mimics the taste and texture of cheese while being easy to prepare. It contains no dairy or the cashew nuts often found in vegan cheeses. The cheesy flavour is thanks to nutritional yeast flakes, a staple in vegan cooking. These flakes are also rich in B vitamins and essential amino acids. It's a healthier alternative to classic cheese sauce, eliminating the saturated fats and cholesterol found in traditional cheese.

Ingredients:

                                  
• 2-3 boiled potatoes,
• 1 boiled carrot,
• 125 ml (about half a cup) of nutritional yeast flakes,
• 3 tablespoons of vegetable oil,
• half a teaspoon of sweet paprika,
• a pinch of hot paprika,
• 1 clove of garlic,
• salt and pepper to taste,
• water.

Method of preparation:

              
1. Transfer the boiled vegetables to a blender.
2. Add nutritional yeast flakes, peeled garlic, and oil, then blend.
3. While blending, add water gradually to achieve a smooth consistency.
4. Season with salt and pepper to taste.

The cheese sauce from potato is now ready. Feel free to adjust the seasoning, enhancing the spiciness or adding flavour with turmeric or mixed pepper. Enjoy!