The Easiest and Best Vegan Cheddar Cheese Sauce

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

2 cups instant potatoes, rehydrated with 2 cups boiling vegan chicken broth (or vegetable broth)

1 cup carrots, boiled until soft

½ cup unsweetened soy milk**

½ cup nutritional yeast

⅓ cup melted refined coconut oil

1.5 tsp vegan lactic acid powder

1 tsp white miso paste**

1 tsp salt

1 tsp raw apple cider vinegar

¼ tsp garlic powder, onion powder, and paprika

Directions at avocadosandales.com

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