epic cheeze sauce
up your cheese sauce game to ninja level!
Mains or Sides
About this Recipe
By: Peter Axworthy
OFFBEET have used this recipe to make loaded mac ‘n’ cheese, Cauliflower cheese, burger cheese, nacho cheese, loaded nacho fries! So as you can see it’s a versatile recipe. Plus its low fat compared to it dairy alternative.
Made with carrots and potatoes its a good way to sneak a couple of extra veggies into any meal.
- 300g White Potatoes (peeled and cut into chunks)
- 150g Carrots (peeled and cut into chunks 1/2 size of potato)
- 50g Olive Oil
- 2 Tbsp Lemon Juice
- 30g Nutritional Yeast
- 1/4 Tsp Onion Powder
- 2 Tsp Salt
- 1/4 Tsp Garlic Powder
- 100ml Reserved cooking water
Step by Step Instructions
Dice your potatoes and carrots. They are going to be cooked together so make sure the carrots are half the size of the potatoes so they are ready at the same time.
Place the carrots and potatoes in a saucepan of water and bring to the boil. Reduce and simmer until soft.
Drain the cooked carrots and potatoes but reserve the liquid which contain starch. We will use this in the final blending.
Add the cooked potatoes and carrots to a blender with all the other ingredients and 100ml of reserved cooking water. Blend until super smooth. Add a little extra water if it won’t blend.
OFFBEET Chef tips
Firstly make sure this is blended until super smooth, no one wants bits of carrot or potato floating around. Use extra garlic powder, salt and lemon to adjust the seasoning to ensure it’s punchy in flavour. Once you’ve mastered the base recipe try tweaking by adding truffle oil, beer, or smoked paprika and jalapenos.
Fire Cracker Seitan Chick'n
FLUFFY PANCAKEs with 'BACON' glaze Crispy mushrooms