29 minutes ago
The best creamy vegan cheezy sauce yet! Made with veggies, so it is light yet creamy and filling.
Served on brown rice pasta (with olives and peas from the garden) with a side of baby bok choy and broccoli cooked with onions, and beets (boiled and tossed in apple cider vinegar, served cold). The sauce (see recipe below) would make a great queso for nachos, would be delicious on a baked potato, etc.
Nut-free vegan cheese sauce: 2 c. cut potatoes, 1 c. carrots, 1/4 c. onion. Boil all until very soft. Drain and put in blender along with 1 juiced lemon or 1 T apple cider vinegar (I used a bit of both), 1/3 c. nutritional yeast, 1 t garlic powder, 1 t paprika, 1/2 t. turmeric, 1/2 t. salt, 3/4 c. water (I used a bit less to make it thickerI also added 2 raw cloves of garlic. And I used half potatoes and half sweet potatoes). Blend until smooth and creamy.
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