Plant-Based Cheese Sauce from Sweet Potatoes
Ingredients
- 360 g sweet potatoes peeled and diced
- 135 g carrots peeled and diced
- 1 vegetable stock cube
- 50g nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- Pinch cayenne pepper
- 1 tsp paprika
- Water to cook carrots and potatoes (you will reserve the veg stock/water once cooked)
Preparation
Cook the carrots and sweet potatoes in water (enough to cover them), add in the vegetable stock cube, bring to boil and then cover on low heat for 20-25 minutes or until soft.
Drain them using a drainer into a bowl so you reserve the vegetable stock. Set the vegetable stock to one side.
Add the drained carrots and sweet potato to a blender along with the remaining ingredients including 1 cup of the veg stock. Blitz until smooth, store in an airtight container refrigerated for 3/4 days.
You can freeze for up to 3 months.
