Smoked Hickory Dairy-Free Vegan Potato Cheese Sauce

When you can't eat dairy, this tasty vegan sauce is just what you need! The hickory flavored liquid smoke takes this sauce to whole new level of tastiness! It takes less than 30 minutes to make and makes any dish requiring a cheese sauce even better.

In a large pot boil the potatoes until fork tender. Once the potatoes are done add the red bell pepper, cover with a lid and remove from heat. Let the peppers and potatoes sit until the peppers are lightly steamed and soft. I pre-slice and freeze my peppers so this step helps to thaw them as well.

Add all of the ingredients to your blender. Blend on high until mixture is very smooth and creamy. You may need to add more water to get the desired consistency you want. I like mine a little thicker, but still thin enough to squeeze from my condiment bottle. This recipe makes at least one quart canning jar full of sauce. I store mine in washed agave nectar squeezable containers. This makes it so easy to top potatoes, pizza, pasta, etc.

 

Smoked Hickory Dairy-Free Vegan Potato Cheese Sauce Creamy, tangy, smokey sauce perfect for pasta, vegetable, nachos and more! Prep Time: 10 mins Cook Time: 10 mins Total Time: 30 mins Makes: 4 to 6 servings INGREDIENTS 2 cups white potatoes, chopped 1 cup sweet potatoes, chopped 1/2 red bell pepper, seeded and sliced 1/2 tsp. onion powder 1/2 tsp. garlic powder 1 tsp salt 1 tsp. paprika 1/8 tsp black pepper 1/2 tsp. Hickory Smoke liquid smoke 3 tsp. Gluten-free soy sauce or liquid aminos 1 tsp. lemon juice 1/4-1/2 cups of water INSTRUCTIONS In a medium saucepan boil the potatoes until fork tender.  Once the potatoes are done add the red bell pepper, cover with a lid and remove from heat.  Let the peppers and potatoes sit until the peppers are lightly steamed and soft.  Add the water to the blender.  Then add all the spices, salt & pepper, soy sauce or liquid aminos, liquid smoke and lemon juice, and potatoes and red peppers.  Blend on high until the mixture is very smooth and creamy.  NOTES--------------------------------------------------------------------------------- I pre-slice and freeze my peppers so this step helps to thaw them as well. You may need to add more water to get the desired consistency you want.  I like mine a little thicker, but still thin enough to squeeze from my condiment bottle.

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