*RECIPE BELOW! ⬇️* Potatoes are my love language, part 3. Yes this is the 3rd potato recipe on my channel already! 🤣 Made from real food, this side dish is packed with flavor and nutrition—and it has plenty of protein, which will keep you full! I keep this cheesy sauce on weekly rotation because I use it often in other recipes too.

**Cheesy Sauce**
3 cups water
400g russet potatoes (I used 3)
150g carrots (I used 1.5)
150g red (purple) onion
2T minced garlic
1T Porcini mushroom powder (about 7 grams)
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
0.5 tsp salt
0.25 tsp cayenne pepper
70g nutritional yeast
1oz lemon juice
1T low sodium tamari

**Veggies**
470g russet potatoes (I used 3.5)
1 bag of frozen broccoli (about 340g)

**Instructions**
Preheat your oven to 400 degrees Fahrenheit.
Bring your water to a boil. Cut up the potatoes, carrots, and onion you're using for the sauce. Add them to the boiling water. Boil for 10-15 minutes, until everything is soft.
Cut up the remaining potatoes and add them to a baking dish with the broccoli. Set aside.
Add your soft, boiled veggies to a blender. Be careful cuz that stuff it hot! Add 2.5 cups of the water you used to boil the veggies to the blender.
Add your minced garlic, seasonings, nutritional yeast, lemon juice, and tamari to the blender. Blend on low and then increase the speed once you know the blender won't explode... I usually blend it twice to make sure it's all smooth.
Pour your cheesy sauce over the broccoli and potatoes. Enjoy it cuz that's the fun part! You will have some leftover sauce, which is awesome.
Bake at 400 for 40-45 minutes. Check on her. Then bake again for another 10-15 minutes until the edges start to brown and everything is all bubbly and thick!

**Nutritonals**
About 4 servings
264 calories // 48g carbs // 3g fat // 15g protein

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