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Ultimate Cheeze Sauce
Source: www.veggiesdontbite.com (Entered by Lara Rasmussen Anderson)You won’t believe it, but this is delightful— piping hot poured over a huge pile of lightly steamed spinach. Whew, gotta have it!
Serves: 4-6
Vegan!
Ingredients
3 medium
red potatoes, about 4x3in
1/3 medium
red pepper (about 4x3in)
2
orange carrots (about 5x1in size)
1/2 small
sweet mild onion (about 3in diam.)
4
garlic cloves, roasted
1/2 cup
raw cashews
1 tsp
fresh lemon juice or seasoned rice vinegar
3/4 tsp
chickpea miso
1/2 tsp
mustard seed powder
1/2 tsp
paprika
1 1/2 tsp
Himalayan pink salt or sea salt
Step by Step Instructions
- If you haven’t roasted the garlic, peel and mix with a splash of veggie broth. Wrap in tin foil, and/or parchment and roast at 400 degrees in a regular or toaster oven, about 20-25 minutes, until garlic just starts browning.
- Bring a pot of water to a boil and cook potatoes (skins on), red pepper, carrots and onion until potatoes are soft enough to pierce with a fork, about 25 minutes. Drain veggies and place on plate to cool slightly. You can reserve some of the cooking water to thin out sauce if needed, depending on what you are using it for.
- Place potatoes only into a high speed blender (if you don’t have a high speed blender use a regular one, but consistency may not be as creamy, smooth or gooey). Blend on high until you get a gooey sticky consistency. If you have a Vitamix, use the tamper tool to push down the potatoes. If you don’t have one, then you will need to stop and push down the potatoes every once in a while.
- Once potatoes are blended and gooey, add pepper, carrots, onion and garlic to the blender and blend again until smooth.
- Add in the rest of the ingredients and blend. If you want to thin it out, add some of the reserved cooking water, 1 tablespoon at a time until you get the desired consistency.
- Keep this cheese sauce in the fridge. It will thicken as it cools so when you take it out, heat it slowly and mix well to get the smoothness back. Add water if you need to thin it out. You can also freeze leftovers in a freezer safe container as it freezes great. Defrost slowly when ready to eat. You may think it didn't freeze well, but as you heat it up the consistency comes back with a bit of mixing!
- To make the ultimate Mac n Cheese: Cook your pasta according to package directions. Drain pasta reserving about 1 cup pasta water. Add the pasta back into the pot and add desired amount of cheese sauce. Then add pasta water 1 tablespoon at a time, mixing well in between additions, until you get the desired consistency of your Mac n Cheese. If your pasta is too starchy (as some gluten free pastas are) you can also use regular water to do this. Add salt if needed, it most likely will since the sauce is no longer as concentrated. Devour!
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