Tuesday, October 21, 2014

"Creamy" Vegan Nacho Cheese Sauce

This sauce comes with its own warning label, Due to its addictive nature, So, Don't say I didn't warn you =)  

1 decent wedge of pumpkin (peeled,diced and steamed)  
1 large Carrot (peeled sliced and steamed with pumpkin)
1 large Onion diced
2 cloves Garlic minced
1/2 tsp Turmeric
3/4 cup Coconut Cream (Skimmed of the top of the water)
1 cup Soy Milk
1/2 cup water
1-2Tbsp Veg Stock powder
1/2 cup Tofutti Cream Cheese
1/4 cup Nutritional Yeast Flakes
pepper & salt to taste

After steaming pumpkin and carrot, Add onion and garlic to a pot with a small amount of oil and fry till translucent, add pumpkin and carrot stir till combined add milk, water, yeast, stock and turmeric and stir, Cook for 2 mins on low stirring frequently and add coconut cream. 
Pour into a blender or using a stick blender blend for 1 min till there are no lumps, Pour back into the pot it came from and add the cream cheese, On low heat stir till it melts away. Pour over pasta or would work great chilled and used for a dip!  Enjoy!  =)                                            

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