We went out for dinner the other week and my husband ordered the vegan burger and it came with an amazing vegan “cheese” sauce so I went on the quest to find a recipe and to try it out myself. So I got inspiration from this recipe but used the ingredients I had and modified it for myself and used it for our own burgers this past weekend and then as a sauce over gnocchi where I added baby spinach and onion as well. It is a super versatile little sauce and so easy to make but just so TASTY too!
If you need to jazz up a vegan burger, add to sauce to pasta, make a vegan lasagne, do a wheat and dairy free sauce for veggies or any recipe normally using a “cheese” sauce – then this recipe is for you!As you can see from the picture here I used it in more burgers AND over leftover roast veggies – like I said, a pretty versatile sauce. Do remember though, it is made from carbs – so don’t overdo them in other parts of your meal.
Let me know if you make it by tagging me on instagram @julie_the_dietitian so I may have a look at your creation.
This sauce is vegan friendly, dairy free, wheat & gluten free and 100% delicious!
- 1 cup peeled and diced potatoes
- 1 carrot, peeled and chopped
- ½ cup (125ml) unsweetened almond milk
- 4 TBSP olive oil
- 1 teaspoon garlic powder
- 2 teaspoons mustard (I used hot English)
- ½ teaspoon paprika
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
- 3 teaspoons lemon juice
- 1 teaspoon soya sauce (if GF - use tamari)
- Boil the carrot and potatoes in water till soft.
- Then using a food processor or hand held mixer blend the other ingredients with the carrot and potato to make a smooth "cheesy" sauce. If it needs thinning out a little, add more almond milk.
Also, if you have a nut allergy you can use any other dairy free milk alternative (although this has not been tested)
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