Prep the vegetables first by washing and scrubbing both the potatoes and carrots. Peel if desired. I peeled the carrots but left the skin on the potatoes.
1 lb Yukon potatoes, 2 large carrots
Chop potatoes and carrots into uniform pieces (1/2-1 inch cubes) and boil for 10 minutes. Allow to cool for 5 minutes without draining, then use a slotted spoon to transfer the veggies to your blender.
Add ½ cup of the boiled water to the blender and pulse to mix (the starches in the water left from the vegetables help to thicken the sauce).
Store in an airtight container in the refrigerator for up to 5 days or freeze for longer.Can't find nutritional yeast? Here are some ways to substitute it.