Vegan Cheese Sauce Recipe | America's Test Kitchen

Ingredients

• 12 ounces russet potatoes, peeled and cut into 1-inch pieces
• 1 small carrot, peeled and cut into ½-inch pieces (⅓ cup)
• 3 tablespoons vegetable oil
• 1½ tablespoons nutritional yeast
• 1½ teaspoons distilled white vinegar
• 1 teaspoon salt
• ⅓ cup finely chopped onion
• ⅓ cup minced poblano chile
• 1 garlic clove, minced
• ½ teaspoon minced canned chipotle chile in adobo sauce
• ⅛ teaspoon ground cumin
• ⅛ teaspoon powdered mustard