Wednesday, 21 September 2016

Creamy Cheese Sauce

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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:


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**


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.

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