Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Potato; (peeled), coarsely |
| \N \N | ; chopped |
| 1 medium | Carrot; (scraped), coarsely |
| \N \N | ; 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 |
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.