Bavarian Vegan Cheese Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is from International Vegetarian Recipes and submitted by Felix Weber from Bavaria, Germany. A nice sauce to serve with rice or pasta and vegetables! Ingredients:
1 medium potato, peeled and cubed |
1 small carrot, thickly sliced |
1 small onion, quartered |
1 -2 garlic clove |
1 cup vegetable broth (or water) |
1 teaspoon salt |
4 ounces silken tofu |
1/2 cup nutritional yeast |
1 dash hot sauce (optional) |
Directions:
1. Cook potato, carrot, garlic, and onion in the 1 cup of water till vegetables are very soft, about 10-15 minutes.
2. Pour into blender, along with tofu, salt and brewers yeast, and puree.
3. Add more broth or water if necessary.
4. The ending consistency should be very thick, like a cheese sauce.
5. If you like a bit of a kick to the sauce, like what using sharp cheddar would give, add some hot sauce.
6. You'll be tempted to use more than 1 cup of water, but don't until the final pureeing stage, since you don't want to end up making this too thin.
7. You can always add more water/broth/white wine at the end; however, this is not a sauce you can cook down .
8. Serve over cooked rice, mixed with pasta, and vegetables, etc.
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