Velvety Cheeze Sauce

[Guest guest]

Velvety Cheeze Sauce

Source: Vegan Vittles

 

1 medium potatp, peeled and coarsely chopped

3/4 c. water

1/2 c. chopped carrot

1/2 c. chopped onion

3/4 c. lite silken tofu (firm), crumbled

1/3 c. nutrtitional yeast flakes

1 T. lemon juice

1 tsp. salt

1/4 tsp. garlic granules

 

1. Place the potato, water, carrot, and onion in a 2 quart saucepan, and

bring to a boil. Reduce the heat to medium, cover the saucepan with a lid, and

simmer the vegetables, stirring once or twice, for 10 minutes or until they are

tender.

 

2. PLace the cooked vegetables, their cooking liquid, and the remaining

ingredients in a blender, and puree them into a smooth sauce.

 

3. Rinse out the saucepan, and return the blended mixture to it. Place the

pan over low heat and warm the sauce, stirring often until it is hot.

 

Yield: About 2 1/2 cups

 

Note: We love to serve this over chips for nachos, or over potatoes for a

quick meal. It also makes a wonderful macaroni and cheese type sauce to put over

any gf noodle.

 

Tracy