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| DESCRIPTION | SERVINGS: |
Oh my word, this is good. This sauce can be mixed up in so many ways. It's the perfect creamy base for creamy white vegan enchiladas, vegan chowder, and of course, stroganoff, Alfredo, (or any other creamy Italian dish for that matter) Enjoy!
INGREDIENTS
- 1 onion
- 5 Cloves garlic
- 2 cups Yukon gold potatoes chopped
- 1 cup Cashews
- 1/4 cup Nutritional yeast
- 2 tablespoons lemon (juice)
- 1-2 cups water (add until you've reached desired consistency)
INSTRUCTIONS
- Heat oven on a low broil.
- Chop onion and potatoes and place on a baking pan with garlic cloves.
- Place at least 10 inches from broiler and cook until onion and potatoes are slightly browned. (watch carefully so they don't burn)
- Place all ingredients in a high speed blender along with 1 - 1/2 cup water and blend on high until smooth. Add more water if necessary.
- Store in an airtight container in the refrigerator. May be reheated in the microwave or over stovetop
RECIPE NOTES
This sauce can be used in vegan creamy enchiladas, pasta dishes, chowders, or mushroom stroganoff.
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