Unprocessed cheeze sauce
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Potato; (peeled), coarsely |
| ; chopped | ||
| 1 | medium | Carrot; (scraped), coarsely |
| ; chopped | ||
| 1 | medium | Onion; coarsely chopped |
| 1 | cup | Water |
| ½ | cup | Firm silken tofu; drained & crumbled |
| ½ | cup | Nutritional yeast flakes |
| 2 | tablespoons | Fresh lemon juice |
| 1¼ | teaspoon | Salt |
| 1 | teaspoon | Onion granules |
| ¼ | teaspoon | Garlic granules |
Directions
Place the potato, carrot, onion, and water in a saucepan and bring to a boil. Cover and reduce the heat to medium. Simmer for about 10 minutes or until vegetables are tender. Transfer to a blender along with the remaining ingredients. Process until velvety smooth. Serve immediately or return to saucepan or fondue pot to keep warm.
NOTES : Add an additional ½ cup tofu during processing to make a richer sauce.
Recipe by: The Uncheese Cookbook Converted by MM_Buster v2.0l.
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