This was one of those weeknight toss a-cluster of-fixings together-and-see-what-happens formulas; I hadn't readied anything for supper and arrived home inclination very eager in the wake of being out throughout the day.
You could even blend the cheddar sauce with tomato sauce for pizza potato tots!! Or then again you could serve yourself a monster bowl of this rich and ultra smooth veggie lover cheddar sauce and eat it with a spoon. Am I the special case who does this with cheddar sauce?
This veggie lover cheddar sauce is no exemption, and you have a couple of alternatives here.
You can serve this with Baked Cauli-Tots
This velvety vegan cheese sauce is deliciously cheesy, ultra creamy, and super low in fat and calories!
Ingredients
- 1 cup cooked white beans, such as cannelini
- 1/2 cup milk of choice, preferably unsweetened
- 1/3 cup cheese shreds, such as Daiya vegan, OR 5 tbsp nutritional yeast
- salt - I like 1/2 tsp
- 1/8 tsp garlic powder
- If using nutritional yeast, add 1/2 tsp white or apple cider vinegar (can be omitted)
- optional 2 tsp buttery spread or olive oil – I really like the rich depth of flavor this adds, especially if not using the cheese version
- optional pinch turmeric, thyme, rosemary, etc.
Instructions
- Drain and rinse beans if they are canned. Blend together all ingredients except cheese, either in a blender or with a hand blender. Transfer to a pot, and add the cheese, if using. Heat on low, stirring occasionally, until desired serving temperature is reached and optional cheese is melted. If serving with pasta, stir in cooked pasta at this time. Add more milk of choice if a thinner sauce is desired.
For more detail : bit.ly/2FIvjvq
Read more our recipe Healthy Buffalo Chicken Bowls
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