I discovered this cheese sauce recipe on the internet while looking for a low fat, good cheese sauce. The first time I made the sauce, I served the cheese sauce on its own with roasted potatoes to dip into it – it literally blew our minds! After that, I just had to try it in a mac and cheese format and it worked beautifully. This recipe is now my entire family’s favourite vegan mac and cheese recipe – the others we have tried have all been good, but this one is exceptional!
Don’t be put off by the odd ingredients in this sauce – I promise you – it is amazing!
- 2 cups mashed up boiled potatoes
- 3/4 cup chopped up boiled carrots
- 1/2 cup (or more) nutritional yeast
- 1.5 teaspoon salt
- 1/2-1 tablespoon lemon juice
- 2/3 cup water
- 1 tablespoon olive oil (entirely optional – I left it out this time)
- optional add ins like sundried tomato
To make the sauce, simply peel and boil your potatoes. Peel and boil your carrots too. Once soft, roughly chop up the carrots and measure out 3/4 cup. Roughly mash the potatoes and measure out 2 cups. Add all ingredients (except the pasta – duh) into your blender and blend until smooth and creamy. This makes about 1.3 litres of sauce. I like my mac and cheese VERY saucy so I use about 350g gluten free pasta and double this batch of sauce:) How much sauce you use is up to you. I prefer my mac and cheese rather plain so I just chopped up some sundried tomatoes and once the pasta was boiled and drained, I stirred the cheesy sauce and sundried tomatoes through the pasta. I poured it into a oven safe dish and topped it with gluten free breadcrumbs and tomato slices with black pepper ground over the top. I then baked it for about 20 minutes.
This sauce is really amazing! Hope you like it as much as I do. Use it as a cheese sauce over nachos, to pour over chips, to pour over roasted vegetables, in lasagne, in pasta dishes that require a white sauce…..
Let me know what you think!
Man…this was a good supper! I saw this recipe and adapted it to my taste – LOVED IT! The sauce on its own does taste of cauliflower (although still super delicious), but when mixed through spaghetti, you don’t taste the cauliflower and just taste a creamy delicious alfredo. You could jazz this up by adding tempeh bacon, asparagus, roasted artichokes, olives etc, but I love my alfredo plain and simple with mushrooms and loads of freshly ground black pepper.
All the measurements in this recipe are approximate. Depending on your cauliflower as well as on your taste buds, you may want to add a bit more garlic or onion power or nutritional yeast….you get the idea. Use this as a template and go from there.
- 1kg cauliflower
- 1 heaped teaspoon crushed garlic
- 2/3 cup water
- 1/2 cup nutritional yeast
- 1 teaspoon lemon juice
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- salt and black pepper
Steam/boil the cauliflower until soft and drain. Place into your blender. Quickly fry your garlic in a pan on the stove top just to roast it a little – no oil needs to be used – use a tiny dash of boiling water if needed. Now add fried garlic along with all other ingredients into your blender and blend until a smooth sauce is formed. Add water as needed. I suggest going easy on the garlic initially – you can add more but can’t take out. I like garlic so I often add extra, but don’t know about you:)
Pour this sauce over freshly boiled pasta and stir through. Serve with freshly ground black pepper, some vegan parmesan or nutritional yeast and rocket is always a fabulous addition!
This is another gem I have discovered over the past few weeks – how to make chocolate mousse using the same ingredients that I use for my chocolate banana ice cream! It is so easy, tastes incredible and makes for a very filling yet SUPER healthy breakfast:)
Do understand, this is not intended to be a mousse that you serve to guests for dessert! As lovely as it is, it is not the light fluffy or dense, rich and creamy chocolate mousse that I deem “guest-worthy”. For a dessert chocolate mousse for guests, make this recipe of mine – it will knock their socks off – guaranteed! This does, however, make for a perfect breakfast or lunch. As I was eating this, I kept telling my husband how I can’t believe this is actually good for me! He agreed:)
- 130g pitted dates soaked in 3/4 cup water overnight (medjool or brick dates – any will do)
- 420g chopped up frozen bananas
- about 5 tablespoons raw cacao powder
- 1 teaspoon maca powder (optional)
- 1/4 teaspoon cinnamon (optional)
- 2 teaspoons pure vanilla powder or extract
- additional stevia if needed
- water as needed
Add dates along with their soaking water to your food processor and process until the dates are all broken up and the liquid is nice and frothy. Now add the cacao and process until well-combined. Now add the frozen banana pieces along with cinnamon, maca and vanilla and process until a light and fluffy mousse forms. You will need to add water as you process it – just add a 1/4 cup water at a time so that you do not use any more than is necessary. Taste:) These ratios of ingredients above are just guidelines. Play around with the ratios to suit your taste – perhaps you like less cacao or more vanilla or no maca or no cinnamon or perhaps you want to add chilli! Use this as a template to create a dream breakfast for YOUR taste buds:)
This is so ridiculously easy to make it shouldn’t even be called a recipe:) It does, however, taste amazing! Unfortunately you do need a dehydrator to make these though. I guess you could try making these in the oven at a very low temperature, but I haven’t done that before so I can not give advice in that regard….
You can make these using any tomatoes, but I recommend sweet baby tomatoes of some sort. I like baby rosa or roma tomatoes or if I am feeling fancy – baby vine tomatoes:o
- dried basil or oregano
- black pepper, freshly ground
- fine salt
Slice the tomatoes into thin slices. The first time you make these, slice them in different “thicknesses” to see how you prefer them. Personally I usually slice them roughly 1/2 cm thick – no need to be accurate though. Sprinkle generously with the herb of your choice and black pepper, then sprinkle VERY CAUTIOUSLY with salt. The tomatoes are going to dehydrate and shrink considerably so the salt is going to end up being very concentrated. Rather under salt….
Dehydrate at a high setting for 2 hours and then reduce to a low setting for 12-24 hours or as long as needed for them to crisp up nicely. They have an amazing crunch and make a fabulous chip substitute:) You can store them for ages in an airtight container.