Cheese Sauce



  1. Combine the potato, bell pepper, onion, and pine nuts in a small saucepan and cover with water.
  2. Bring to a boil over high heat, then reduce heat to medium and cook until the potatoes are very tender, about 10 minutes.
  3. Drain, reserving 3/4 C of the cooking water.
  4. Combine the drained potato mixture, reserved cooking water, tahini, lemon juice, nutritional yeast, arrowroot powder, and salt in a high powered blender.
  5. Blend on high until everything is smooth and creamy, about 3 minutes (the starch in the potatoes needs to break down).