Preheat oven to 375F
Cut potatoes into wedges (cut potatoes in half lengthwise then in half again lengthwise then once more lengthwise).
Place cut potatoes on to a baking sheet and drizzle with olive oil. Sprinkle with salt, to taste.
Bake for 15 minutes or until potatoes start to turn golden. Then flip over and bake for 15 more minutes or until potatoes are cooked and brown on both sides.
In a pot over medium-high heat, heat olive oil. Add onion and saute until soft about 2 minutes. Add the potato, carrots, and celery.
Pour water over top, adding the vegetable bouillon, sunflower seeds, and miso paste. Give it a quick stir and bring to a boil.
Reduce heat to a simmer. Simmer until potatoes, carrots, and celery are soft.
Transfer to the blender while still hot. Add remaining ingredients and blend until smooth and fully combined.
Drizzle cheeze sauce on to your cooked potatoes, serve and enjoy.

For the potato wedges:
4 Large Potatoes
2 tablespoon oil
Salt, to taste

For the cheeze:
1/3 cup extra virgin olive oil
1 small onion, roughly chopped
1 large potato, roughly chopped
2 large carrots, roughly chopped
1 celery stalk, roughly chopped
3 cup water
2 vegetable bouillon cubes
1 heaping tablespoon dark miso paste (or light)
1 cup raw sunflower seeds, soaked and rinsed well
1/2 cup nutritional yeast
2 tablespoon tapioca flour
1 teaspoon agar agar (optional)
Juice from 1/2 lemon
Pinch of cayenne pepper
Dash of turmeric
1/2 teaspoon salt (or to taste)