Prep Time: Cook Time:
- 1/4 Cup Overly Cooked Potato (Yukon Gold works best)
- 1/2 Cup Nutritional Yeast Flakes
- 1/4 Cup Corn Starch
- 2 Tablespoons All Purpose Flour
- 1 Teaspoon Paprika
- 1 Teaspoon Seasoned Salt
- 1 Tablespoon Vegan Butter
- 1 Cup Water
Throw cooked potato, nutritional yeast, corn starch, flour, paprika, seasoned salt, veg butter and water into a blender, blending until smooth. Toss blended ingredients into a sauce pan and cook on medium to low heat stirring constantly until it becomes creamy and thick.
I recommend that you use yukon gold potatoes or sweet potatoes, they seem to work best at stopping the cheeze from clotting. I've tried other kinds of potatoes besides those and it just doesn't work as well.