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Unprocessed Cheeze Sauce |
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| Course |
Brunch |
| Cuisine |
American |
| Occasion |
All Ocasions |
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| Category |
Breakfast and Brunch |
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Method |
Stirfly |
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Serves |
16 |
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Ingredients : |
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| 1 | Potato (peeled, coarsely chopped) | | 1 | Carrot (scraped, coarsely chopped) | | 1 | Onion (coarsely chopped) | | 1 cup | water | | ½ cup | Firm silken tofu; drained &-crumbled | | ½ cup | Nutritional yeast flakes | | 2 tbsp | Fresh lemon juice | | To taste | Salt | | 1 tsp | Onion granules | | ¼ tsp | Garlic granules |
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| How to Prepare : |
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- Place the potato, carrot, onion, and water in 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 1/2 cup tofu during processing to make a richer sauce.
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