This recipe works out at around £0.08 per serving
Peel & cut potatoes and carrots.
Boil potatoes + carrots until soft. Drain and add to a blender.
Blend in your blender until smooth. Slowly adding the milk depending on how thick you'd like your sauce.
Store cheese sauce in an air tight container & keep refrigerated for up to 7 days.
Jade @ The Vegan Afterglow