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Vegan Cheese
Sauce
from Felix Weber
- Bavaria, Germany
- 1 medium potato, peeled and cubed
- 1 small carrot, thickly sliced
- 1 small onion, quartered
- 1 clove garlic (I use 2)
- 1 cup water
- 1 tsp. salt
- 4 oz. tofu
- 1/2 cup brewer's yeast
Cook potato, carrot, garlic, and onion in the 1 cup of water till
vegetables are very soft.
Pour into blender, along with tofu, salt and brewers yeast, and puree.
Add more water if necessary.
The ending consistency should be very thick, like a cheese sauce.
If you like a bit of a "kick" to the sauce, like what using sharp
cheddar would give, add some hot sauce.
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.
You can always add more water/broth/white wine at the end; however,
this is not a sauce you can "cook down".
A good way to use this as a main dish is to add 1 package frozen
broccoli (thawed, and squeezed dry of all moisture) and a jar of
sliced mushrooms.
Serve over cooked rice.
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