Vegan Cheese Sauce (Made with Potatoes & Carrots)

Steam the vegetables: Add the chopped potatoes and carrots to a steamer basket over boiling water. Cover and steam until fork-tender, about 12–15 minutes.

Transfer to blender: Transfer the warm vegetables to a high-speed blender along with the non-dairy milk, nutritional yeast, apple cider vinegar, and spices.

Blend: Blend on high until creamy, scraping down the sides as needed. If needed, add more milk one tablespoon at a time until you reach your desired thickness. Just note that it will thickens slightly as it cools.

Serve warm: Pour over pasta for vegan mac and cheese, drizzle over nachos or baked potatoes, or use as a dip for tortilla chips.