A friend of mine asked me for a vegan potato cheese sauce recipe. This is the version that I developed. I use potatoes, carrots, and red bell pepper for their nutrient density and a good way for my children to eat more veggies. The recipe turned out to be more savory than I expected without nuts. Therefore for those who are allergic to nuts this is a wonderful alternative recipe. I add a little olive oil to give a smoother taste and creamier texture.
This sauce contains fiber and is cholesterol free. It is also full of phytochemicals especially carotenoids found in the carrot and red bell pepper. The carotenoids protect the body against heart disease, cancer, macular degeneration, night blindness, cataracts, and help to rejuvenate the body by producing new healthy cells.
For dairy-free milk, you might use soy, almond, or rice milk.
1 cup water
1/4 cup dairy-free milk
1/2 cup carrots, cooked
1/2 cup potatoes, cooked
1/4 cup red bell pepper
1/2 cup nutritional yeast flakes
2 teaspoon lemon juice
2 teaspoon onion powder
2 teaspoon salt
2 tablespoons olive oil (optional)
Place ingredients in a blender and blend on high until creamy and smooth. Transfer into a saucepan and cook at medium heat.
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