MISCELLANEOUS | 13 CHEESE SAUCE https://www.americastestkitchen.com/ Makes about 2 cups 350g red potatoes, peeled and cut into 2 ½ cm pieces 1 small carrot, peeled and cut into 1 cm pieces (1/3 cup) 2 Tbs canola oil 1 ½ Tbs nutritional yeast ½ tsp vinegar 1 tsp salt 1/8 tsp mustard powder Place potatoes and carrot in large saucepan; just cover with water and bring to boil over high heat. Cook until tender about 12 minutes then drain in colander. Combine cooked vegetables, 1/3 cup water, oil, nutritional yeast, vinegar, salt, and mustard powder in blender. Pulse until chopped and combined, about 10 pulses, scraping down sides of blender jar a few times until mixture comes together. Process mixture on high speed until very smooth, about 2 minutes. Serve. Sauce can be refrigerated in airtight container for up to 3 days; reheat in microwave, stirring every 30 seconds, until glossy and pourable. Adjust consistency with hot water as needed. CREAMY MUSHROOM SAUCE https://lovingitvegan.com/ Alison Andrews CASHEW CREAM 1 cup raw cashews ½ cup water ½ tsp salt Serves: 4 Cook Time: 20 minutes Prep Time: 10 minutes
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