Innovative nacho delight: Potato-based 'cheese' sauce unveiled

Cheese sauce without cheese sounds like heresy. However, after trying it, you'll find it so tasty that no one minds. When I prepared it for the first time, my mother-in-law couldn't believe there wasn't a gram of cheese inside, 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.

Our beloved potato is a true chameleon. Generously garnished with dill, it tastes like a summer memory at grandma's; sometimes it transforms into Belgian fries, gnocchi, dumplings, and potato pancakes. In my house, it is also the base for a delicious cheese sauce. It works perfectly as a dip for nachos, crisps, and vegetables. It cleverly sneaks in vegetables and can fool more than one person.

The creamy, velvety sauce excellently imitates the taste and texture of cheese, and on top of that, it's easy to prepare and contains no dairy or the cashew nuts commonly found in vegan cheeses. The cheesy flavour is thanks to nutritional yeast flakes, invaluable in vegan cooking. They also contain B vitamins and all essential amino acids. It's a healthier alternative to classic cheese sauce. This recipe eliminates the saturated fats and cholesterol present in traditional cheese.

Ingredients:

• 2-3 boiled potatoes
• 1 boiled carrot
• 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 some water to achieve a smooth consistency.
4. Season with salt and pepper to taste.

The cheese sauce made from potato is now ready. You can season it according to your taste, enhancing the spiciness, or diversifying the flavour with turmeric or mixed pepper. Enjoy!