A nostalgic and healthy plant-based side dish featuring a creamy cheese sauce made with potatoes, carrots, and nutritional yeast, paired with broccoli and rice.
1: Start by making the cheese sauce. In a large pot, cover potatoes and carrots with water by 1 inch and bring to a boil.
2: Boil for 10-12 minutes until veggies are fork tender. Remove veggies from water with a slotted spoon and blend with all other cheese sauce ingredients until super smooth.
3: Set aside the cheese sauce.
4: Meanwhile, start cooking your rice according to directions on packaging. You will need 2 cups of cooked rice.
5: While your rice is cooking, sauté your broccoli and onion in a large pan with the olive oil and season with salt and pepper on medium heat until bright and soft, about 7-9 minutes. Turn off the heat.
6: When the rice is cooked and your cheese sauce is made, add the rice to the broccoli and onion, then pour in some cheese sauce.
7: Stir together to combine, adding more cheese sauce as needed. Gently heat on low if needed before serving.
8: Leftover cheese sauce can be kept in the refrigerator for up to 7 days.
