Many of you already have enjoyed my cashew-based vegan “cheese” sauce, but today I wanted to attempt a nut-free vegan, cheese sauce–> one that would be properly combined when enjoyed with a high-quality pasta!
A sweet potato! (a white-fleshed sweet potato… which seems a little less sweet to me than the orange-fleshed variety)
You could probably use any type of potato for this recipe, but I like the extra nutritional bang from using the sweet variety.
A creamy, dairy-free "cheese" sauce that's perfect over noodles or veggies!
- 1 medium sweet potato , chopped into chunks
- 1 cup unflavored almond milk
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- pasta of choice , cooked as directed
In a small sauce pan, steam the sweet potato chunks until tender, about 10 minutes. Mash the cooked potato with a fork, then measure out one cup of mashed sweet potato for the sauce.
Add the one cup of mashed sweet potato to your blender, along with the rest of your sauce ingredients, then blend on high, until smooth and creamy!
Adjust the seasonings to taste, then serve over a bowl of your favorite piping-hot pasta!
Per Serving: Calories: 50, Fat: 0g, Carbohydrates: 8g, Fiber: 2g, Protein: 2g
If you don’t use up all of the “cheese sauce” in one dish, you can save the leftovers in the fridge for up to 4 days.
I plan on enjoying my leftover sauce over some steamed veggies for dinner tonight!