Creamy Cheese Sauce

Nothing to feel guilty about when eating this cheese sauce. It's cholesterol free, dairy free & low calorie. Go ahead eat the whole jar. Just as I say with all dips, dressing and sauces, they can all be added to almost any food. Pour over noodles, zoodles, veggies, use it as a pizza base or even as a veggie dip. The options are endless. 

Here is what you will need:

Ingredients:

1 small onion ( approx 1/2 cup )

1 carrot ( approx 1/2 cup )

1 sweet potato ( approx 2 cups )

1 roasted red pepper 

2 garlic cloves

1/3 cup nutritional yeast

1 tbsp fresh squeezed lemon juice

1 cup almond milk or one of your choice that's carrageenan free or better yet "homemade"

Salt & pepper to taste 

**use organic when possible**

Method:

Heat a cast iron pan or one of your choice on medium heat. 

Put a pot of water on to boil.

Slice or dice onion.

Add vegan butter to the hot pan and sauté till the onion is translucent, set aside.

Peel & cut carrot, potato & garlic and add them to the boiling water.

Once tender, drain, rince and add all ingredients to your blender.

Blend till creamy smooth.

Give it a taste test. This is the time to add more salt, pepper or other spices to the sauce if you desire, if not its ready to be served.

I do make another cheese sauce with white potato, carrot & sundried tomatoes but since I have roasted red peppers and a sweet potato that needed using up I thought it would be a great combination. I have to admit that I just love how the pepper shines in this recipe.

Hope you enjoy.