Cheese sauce~vegan cheese recipe| On Board Vegan


vegan cheese recipe


INGREDIENTS
3.5ozcarrots, diced
2.1ozsilken tofu, diced
3.9ozfloury potatoes, finely sliced
2.8ozwhite onion, finely sliced
1.8ozroasted bell pepper
0.7ozroasted almonds
1jalapeno pepper
1 tbspdark miso paste
2 clovesgarlic, sliced
¼ tspcumin powder
1 tspsweet paprika
1 pinchblack pepper
1 tbspcider vinegar
7oznon-dairy milk
½ tspsalt (if desired)

INSTRUCTIONS
  1. Dice the carrots, boil them for 20 minutes and drain them.
  2. Place a pan over a medium heat, tip in all the ingredients (cooked carrots included), give them a good stir and bring the liquid to the boil.
  3. Once the milk reaches the boiling point, cover the pan with a lid, turn the heat to the minimum and cook the ingredients over the lowest heat for 20 minutes. To learn how to roast bell peppersto perfection, have a look at our recipe.
  4. Once the time has elapsed, you simply have to transfer the ingredients into the jar of a blender, and blend at high speed until you obtain a smooth sauce (about 1 minute). Similar results can be obtained by using a stick blender. This sauce has an even better flavor when it is cold or at room temperature, so remember to cool it down completely before using it.

YIELD, TIMES AND INFO
Makes: 600g - 1lb 5oz of cheese sauce
Preparation Time: 10m
Cooking Time: 20m
Total Time: 30m
Storage Times: Keeps for 3 days in the fridge

NUTRITIONAL INFO
Serving Size: 100g - 3.5oz       Calories: 62kcal       Carbohydrate: 9g       Sugar: 2.2g      Fiber: 2g       Fat: 2.2g       Saturated Fat: 0.2g       Unsaturated Fat: 2g       Protein: 2.5g      Sodium: 260mg       Water: 85g      

CALORIC RATIO
55%Carbs
30%Fats
15%
Proteins
Sources:

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