Happy New Year, friends! I wanted to share my version of a great cheese sauce alternative recipe that I discovered while experimenting with nutritional yeast. I was skeptical at first, because this is vegan and I don’t have much experience with vegan foods; however, I do have friends who are vegan and vegetarian, so this publication is a nod to them. I am not a fan of processed cheeses, and this does not tastes like one whatsoever. But let’s face it…most of us love creamy cheese sauces and dips, and this is a perfectly healthy alternative to drizzle over pasta, vegetables, or even dip crackers or chips into. Here is the recipe:
1 large potato, peeled and cut into 1/2″ pieces
2 medium carrots, peeled and chopped
Boil the potato and carrots until they are tender, then add to a food processor. Next, add the following:
2 T olive oil
1/4 c. water
2 T lemon juice
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1 can drained green chili (I use Hatch)
1/4 c. nutritional yeast
Blend all of the ingredients together until smooth and creamy. If you want a thinner texture, just add a little more water. If you want more or less seasoning, simply adjust to your taste preference.
I hope that you enjoy this recipe! I can’t wait to try it on some roasted vegetables later!
Keep it smokin’ in 2020! Cheers!