I remember when I first started to learn to cook, mashed potatoes was one of the first things I mastered. One of the biggest lessons was "Don't over beat them!", for fear that they would go gluey. Well, that lesson is put to good use in this recipe, but for the opposite reason! In this recipe we add cooked potato and beat it A LOT until it goes gluey, which gives the sauce a thick, cheesey texture. The cheesey flavour comes from the nutritional yeast, mustard and miso paste, and the cheesey colour comes from the carrot/orange kumara.
I typically make this sauce, and the Rich Tomato Sauce, as the core toppings for when we have pizza night. Inevitably there is some left over of each of these sauces, which I then turn into other dishes during the following week. You can mix this sauce with pasta and veges for a quick dinner. It can be used as part of your Nachos/Mexican meal. It also makes a great topping for baked dishes. You could try my Layered Vegetable Bake, to give you an idea on how.
Cut the carrot (or kumara) and potato into even sized dice. Add to a medium size pot, along with the plant milk, nutritional yeast and miso paste. Cover the pot, cook on high until the milk is boiling, then turn down to a simmer.
Once the potatoes and carrots are very well cooked (very soft), add the other ingredients.
Using a stick blender, blend the sauce until it is thick and "cheesey". Take time to blend the sauce for long enough. You will know when it is ready, as it will be very smooth and will have the glugginess of a cheese sauce. Taste the sauce and adjust lemon juice and seasoning, to taste. This recipe makes a thick sauce. Add extra milk if a thinner sauce is desired.
Use the sauce immediately, or store it in a covered container in the fridge for up to a week. Stir before using, to blend in the thin skin that forms on top.
NUTRITIONAL YEAST:
Nutritional Yeast comes in different shades, from yellow to amber. To make this sauce more yellow, it pays to use the more yellow nutritional yeast. I usually use this brand from the supermarket, as it is the yellow-ist I have found. However, in terms of flavour, it doesn't matter which nutritional yeast you use. The sauce just looks more orange if an amber colour yeast is used. The main photo for this recipe is using an amber yeast, so you get the idea.
LEMON JUICE:
Lemon juice adds a tartness that makes the sauce taste more like a zingy cheese. It is optional, and can be added to taste. If you don't have lemon juice, apple cider vinegar can be used too.
Ingredients
Directions
Cut the carrot (or kumara) and potato into even sized dice. Add to a medium size pot, along with the plant milk, nutritional yeast and miso paste. Cover the pot, cook on high until the milk is boiling, then turn down to a simmer.
Once the potatoes and carrots are very well cooked (very soft), add the other ingredients.
Using a stick blender, blend the sauce until it is thick and "cheesey". Take time to blend the sauce for long enough. You will know when it is ready, as it will be very smooth and will have the glugginess of a cheese sauce. Taste the sauce and adjust lemon juice and seasoning, to taste. This recipe makes a thick sauce. Add extra milk if a thinner sauce is desired.
Use the sauce immediately, or store it in a covered container in the fridge for up to a week. Stir before using, to blend in the thin skin that forms on top.
NUTRITIONAL YEAST:
Nutritional Yeast comes in different shades, from yellow to amber. To make this sauce more yellow, it pays to use the more yellow nutritional yeast. I usually use this brand from the supermarket, as it is the yellow-ist I have found. However, in terms of flavour, it doesn't matter which nutritional yeast you use. The sauce just looks more orange if an amber colour yeast is used. The main photo for this recipe is using an amber yeast, so you get the idea.
LEMON JUICE:
Lemon juice adds a tartness that makes the sauce taste more like a zingy cheese. It is optional, and can be added to taste. If you don't have lemon juice, apple cider vinegar can be used too.
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