Made with potatoes and carrots!
Great over noodles for mac and cheese, baked potatoes with broccoli (we add meatless chili too). Keeps for about a week in the fridge.
AMAZING (NONDAIRY NO NUT) CHEESE SAUCE
- 16 oz Yukon Gold Potatoes (about 3 medium)
- 2 large Carrots
- 3/4 to 1 cup Water (used to boil potatoes) or Almond milk
- 1/3 cup Nutritional yeast
- 2 tsp Lemon Juice
- 1 tsp Apple Cider Vinegar
- 1 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Brown Mustard (Yellow mustard works great too)
- 1/8 tsp Turmeric
Scrub potatoes and remove any eyes. Cut into halves or quarters to expedite cooking.
peel carrots and break in half. Put in a sauce pan and cover with water.
Boil potatoes and carrots in water pan until soft - about 10 minutes. Allow to sit in hot water with lid on for a few more minutes while you combine the rest of the ingredients.
Add all ingredients to high powered blender or magic bullet. Blend until smooth.
Here is one recipe that uses half a recipe of cheese sauce!
GARDENERS PIE (VEGAN SHEPHARDS PIE)
Cook 1 1/2 - 2 lbs of red potatoes either along with the potatoes and carrots for the sauce or you can microwave them if you already have the sauce made. I like to cook a few extra to have with broccoli and meatless chili and cheese sauce later in the week.
While the potatoes are cooking, chop and sautée in a pan:
1 sweet onion chopped
2 carrots peeled chopped
1 bell pepper chopped
4-5 mushrooms
2 zucchini or yellow squash peeled and chopped
2 cups broccoli, cut into small flowerlets and steamed (you can steam them in a colander over the boiling potatoes)
Season with 2-3 tsp season salt.
Add 1/2 recipe cheese sauce, put in a deep 2 quart baking dish.
Mash the potatoes with a little vegan butter (I can't believe it's not butter, it's vegan is really good). Add almond milk and salt. I like them a bit chunky. Spread them with a fork over the veggie/cheese mixture. Cook at 375 for 30 minutes until potatoes are golden and the cheese bubbles around the edges.
Here is one recipe that uses half a recipe of cheese sauce!
GARDENERS PIE (VEGAN SHEPHARDS PIE)
Cook 1 1/2 - 2 lbs of red potatoes either along with the potatoes and carrots for the sauce or you can microwave them if you already have the sauce made. I like to cook a few extra to have with broccoli and meatless chili and cheese sauce later in the week.
While the potatoes are cooking, chop and sautée in a pan:
1 sweet onion chopped
2 carrots peeled chopped
1 bell pepper chopped
4-5 mushrooms
2 zucchini or yellow squash peeled and chopped
2 cups broccoli, cut into small flowerlets and steamed (you can steam them in a colander over the boiling potatoes)
Season with 2-3 tsp season salt.
Add 1/2 recipe cheese sauce, put in a deep 2 quart baking dish.
Mash the potatoes with a little vegan butter (I can't believe it's not butter, it's vegan is really good). Add almond milk and salt. I like them a bit chunky. Spread them with a fork over the veggie/cheese mixture. Cook at 375 for 30 minutes until potatoes are golden and the cheese bubbles around the edges.
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