Creamy Vegan Cheese Sauce. Nut-Free. Fat-Free

1 small zucchini, peeled and sliced (130 g, you will need about 1 cup sliced zucchini before cooking, make sure you weigh the correct amount or you will get an off taste of zucchini!)

5 small yukon gold potatoes (220 g, use any yellow or "buttery" potato, but not russet! Weigh your ingredients!, you should end up with 1 lightly filled cooked/mashed potato)

¾ cup -1 cup water, as needed to reach desired thickness (I ALWAYS use 1 cup, so keep that in mind in regards to other ingredients)

¼ cup nutritional yeast (20 g)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon fine sea salt

½ to ¾ teaspoon smoked paprika or regular if you don't like smoked, add to taste keeping in mind the water amount

2 teaspoons liquid aminos (or low-sodium soy sauce or tamari, do not omit, this is what gives the cheesy flavor, do not use coconut aminos, it will not yield the correct flavor!)

1 tablespoon fresh lemon juice, or more to taste

Optional toppings: red pepper flakes, chopped tomatoes, sliced jalapenos

note: Note: This recipe is only 8 ingredients (+ salt & water), so each ingredient is crucial to the final flavor result, so subbing or eliminating an ingredient can greatly alter the result. The weight in grams is provided for accurate results.

Directions at thevegan8.com

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