I know you’re dying to try this … so go ahead and get it over with 🙂 Now go ahead and get a spoon or something. You can add more of the potato water to thin it out if you want, but about ½ cup was just right for me.
Pulse until it starts to become smooth, and then add the rest of the ingredients.īlend on high until it becomes as smooth and creamy as you want. With a slotted spoon, transfer the veggies to your blender and add about ½ cup of the hot potato water. Allow it to naturally release for 10 minutes and that’s it.
MAC GOOD LUCK TROLLS COLLECTION FOR SUMMER 2016 MANUAL
Just add your potatoes, carrots, and 1 full cup of water to your Instant Pot, and set it for MANUAL and 7 minutes. I wanted the carrots to become as soft as possible for the blending process. After the timer goes off, turn off the heat and let the pot cool off for about 5 minutes or so. I then cut 2 carrots in half and added them to the water.īring your veggies to a boil and set your timer for 10 minutes.
After cutting off any eyes I cut these into small chunks and added them to a pot of cold water. I actually weighed out 3 Yukon Gold potatoes to about 16oz, or 1 lb. This Amazing Vegan Cheese Sauce was inspired and adapted from his amazing idea.Īmazing Vegan Cheese Sauce | Brand New Vegan Dude….seriously, thousands of Vegans are now thanking you. I made magic happen.Īnd let me tell you it is by far, the creamiest vegan cheese sauce I have ever had. Needless to say I took mental notes and that next day, in my blender……. when THIS guy starts making a vegan cheese sauce, with Carrots and Potatoes of all things, I woke up pretty quickly. but not everyone likes Tofu, and a lot of people stay away from nuts due to their allergies or the fact they add a ton of fat. Now most Vegan Cheese Sauce recipes I had tried so far were made from Tofu or Cashews, which are ok….and sometimes good…. So as I was lying in bed late one night, watching a Vegan cooking show of all things, I saw this guy by the name of Chef Mark Anthony….and he was making a cheese sauce. Here’s the back story on how I discovered this delicious Vegan treat….īecause I used to work the night shift, sleeping any kind of normal hours on my days off was out of the question. And there’s no tofu or cashews either, so it’s completely fat-free and McDougall friendly.īut when I tell you what the secret ingredient is, you’ll completely flip. In fact, there’s no dairy in this at all. Yeah – it’s like that….only this isn’t really ‘cheese’. Remember how silky smooth that box of Velveeta got after you melted it? Yep, this is THE Amazing Vegan Cheese Sauce everyone has raved about.Ī simple but Creamy, Fat-Free, Vegan Cheese Sauce, made without any nuts, tofu, or dairy.
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