Unprocessed cheeze sauce

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.

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