Ahhhh the last official long weekend of summer. I’m so ready for fall. In fact, today we woke up to a brisk 60 something degree morning & I couldn’t be happier. This all despite the fact that our rare beach day left me fried on my back (because I forgot to take care of sunscreening after coating everyone else). I love fall so much more than summer… I know, most of you are probably in disagreement. But the pumpkin has emerged in my kitchen & heartier dishes are on my mind.
Case in point… this sauce. I often get asked what inspires me. Recipes I eat, I read about, research & inevitably the nay sayers who truly believe that vegan food is disgusting. Dare I say… so not the case. This recipe base is not nut based like my other cheesy sauce recipes here or here. This recipe is vegetable based and oh so creamy good. And that color is natural versus the mass-produced, chemically-laden counterpart you purchase at the grocery story. This sauce is perfect for nachos, taco night, dipping, spreading or as a sauce over pasta. Totally kid-friendly & parent approved.
Ingredients:
2-3 lbs of new potatoes (red or white), washed and quartered
2 large carrots, washed and chopped
1/2 cup of the cooking liquid
1/2 cup of nutritional yeast
1 tablespoon of fresh lemon juice
1 teaspoon of salt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder (I used smoked as well)
1/4 teaspoon of turmeric powder (for the yellow color)
Method:
In a medium or large sized pot, add water (3/4 of the way filled) and bring that to a boil. Add a tablespoon of salt to season the water. Once boiling, add your potatoes and carrots. Boil until fork tender – this may range from 10-15 minutes deepening on the size of the vegetables. Reserve 1/2 cup of the cooking liquid. Drain the veggies and place them in your high powered blender. Add the cooking liquid along with the seasonings. Blend the ingredients on speed 10 until creamy smooth. Remove and add to a container for storage in the refrigerator. If using immediately, pour carefully into your serving vessels or top your favorite elbow or penne pasta.
I used a mixture of large carrots and some baby carrots. Anything version will do.
I hope you enjoy! Topped with a dusting of smoked paprika for a garnish.
Happy Labor Day weekend!
— Knead to Cook
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