Cheese Sauce, version 1
Course: Sauces/DressingsServings
6
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesIngredients
1/2 cups thick rolled oats (I used gluten free)
1 medium boiled potato
2 cups (tightly packed) steamed or boiled cauliflower
1 large roasted bell pepper (jarred – I used one with no oil & low sodium)
1.5 cups filtered water
1/3 cup nutritional yeast or add more or less per your preference
2 tsp onion powder
2 tsp garlic powder
1 tsp smoked paprika
1/4 tsp black pepper (optional)
1 tsp miso paste
1/2 tsp salt or adjust per your taste
1 tbsp tahini
juice of 1 lemon
Directions
- Boil potatoes and cauliflower in a pot with 2 cups of water over medium heat until soft. Reserve this water. Toss all ingredients in a high speed blender with 1.5 cups reserved water and blend till smooth. Store sauce in a glass container in the fridge for up to a week!
Notes
- If you prefer no fat at all in your cheese sauce, please see my low fat cheese sauce recipe.