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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a vegan cheese sauce from the 'Uncheese Cookbook' by Joanne Stepaniak. It's delicious. Ingredients:
1 medium potato, peeled and coarsely chopped |
1 medium carrot, scraped and coursely chopped |
1 medium onion, coarsely chopped |
1 cup water |
1/2 cup silken tofu, drained and crumbled |
1/2 cup nutritional yeast flakes |
2 tablespoons fresh lemon juice |
1 1/4 teaspoons salt |
1 teaspoon onion powder |
1/4 teaspoon garlic granules |
Directions:
1. Place the potato, carrot, onion, and water in a saucepan and bring to a boil. Cover and reduce the heat to medium.
2. Simmer for about 10 minutes or until the vegetables are tender.
3. Transfer to a blender along with remaining ingredients and process until very smooth.
4. Serve Immediately or return to saucepan or fondue pot to keep warm.
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