WFPB Veg-Cheese Sauce

Great for Pizza, Pasta, Grilled Cheese or Quesadillas! This Whole Food Plant Base Oil Free sauce is delicious!

 

1/4 Cup Raw Cashews soaked in water for 1 hour

1 cup peeled and diced white potatoes

1 cup peeled and diced carrots

1 TBSP Mustard Powder

1 TBSP Nutritional Yeast

1 TBSP Tahina

1/2 Cup Plant Milk

1 TSP Smoked Paprika

1 TSP Salt (optional)

1/4 Cup Smooth Tofu

2 Cups Water for boiling

 

Directions:

Boil the veggies for 10 minutes until soft. Add all ingredients into a high powered blender. I love my Blendtec for this.

Spread on flatbread to make a Quesadilla, between two slices of bread for a grilled cheese,  or drizzle on Pizza before baking. Serve with pasta & mushrooms for a creamy dish! Stores in the fridge for 1 week. Makes 500ml

 

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White Carrots right out of our Garden – pre-washed!

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