Amazing Vegan Cheese Sauce
The taste and texture of this you-won't-believe-it’s-not-cheese sauce is incredible. It’s perfect for a vegan mac & cheese (and will fool the non-vegans who want to eat a bit healthier). It’s also delicious poured over vegetables. Plus, you probably already have these ingredients on hand!
Overview
Total time: 25 S
Servings: 6
Calories: 120
Ingredients
- 2 cups potato peeled & cubed
- 1 cup carrots chopped
- 1 tsp. lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. soy sauce
- 3/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- 1/2 tsp. sea salt
- 3 tbsp. olive oil
Nutritional Information
- Serving Size: 4 oz.
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 290mg
- Carbohydrates: 13g
- Fiber: 2g
- Sugar: 2g
- Protein: 1g
Instructions
- Put the potatoes and carrots in a saucepan and cover with water.
- Bring to a boil and then reduce heat to medium-low and simmer until tender. Most potatoes will be done in 10-20 minutes. (If you’re making mac & cheese, cook your pasta at the same time!)
- Drain potatoes and carrots or lift with a slotted spoon and add to FourSide or WildSide+ jar, add remaining ingredients and secure lid.
- Blend on “Dips” cycle or on a Medium speed for 25 seconds.
- Serve immediately.
Notes
Add ½ - 1 tsp. apple cider vinegar if you want a more tangy flavor.
Good retort. I get annoyed at people trying to sell you their strange ideas.
I don’t believe the vegan diet on it’s own is safe and healthy, thus, because of my research, I refuse to embrace it. That said, I do have quite a few recipes we use that would fit the vegan lifestyle. One of our favorite is a lentil taco recipe I made up. I seek to use wisdom and base our meals on whole grains, legumes (dry beans and lentils), vegetables, fruits, meat sparingly, dairy sparingly, oil/fats sparingly, sugar/honey/etc. sparingly. I have come up with some amazing recipes, such as italian lentil wheat stew, golden wheat patties, mushroom burgers, red lentil tomato soup, sirarcha rice noodle stir fry. Looking forward to making this recipe and passing it on to family. The reviews helped, I read all of them.
Also, I would not throw away the cooking water from potatoes/carrots. Would use it to make bread or add to soup broth.
I love my Blendtec, waited years to afford it. But if I didn’t have one, I’d make this in any blender I owned. Worth a try on your part…..
Tish, please what were the amounts of mustard and sage you added? I take it that was yellow mustard?? and not replacing the dijon??
Nice!!
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