• 3 cups peeled diced potatoes
  • ½ cup raw cashews
  • 4 tbsp nutritional yeast
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 ¼ tsp lemon juice
  • 2-3 cups hot water reserved from cooking the potatoes


Boil potatoes in a pot until soft, drain off water.  Save the water to add back into the cheese sauce.  Add all ingredients to a high speed blender, then add 2 cups of the reserved water and blend.  Add more of the reserved hot water to thin to desired consistency.


Makes 6-8 servings.


  1. Marcela Diaz on February 18, 2021 at 9:46 am

    Hello Kiki,
    Thank you for sharing these amazing recipes with us. I have a question regarding nutritional yeast. Which one do you recommend? There are so many out there and I have a hard time deciding which one to choose. I’m one month in to plant based, so I have a lot to learn! I’m grateful to have found you!

  2. Mary on February 23, 2021 at 8:42 am

    So delicious, Kiki! I don’t use nutritional yeast so I added a little white miso instead and it turned out great. 😋

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