You’d never guess this cheese sauce from Dreena’s Kind Kitchen cookbook is made from potatoes, peppers, and carrots, making it a sneaky way to get in more vegetables. Top with your favorite salsa, fresh cilantro, and garnish with a squeeze of lime to step it up even further.
What you need:
1¼ cups plain unsweetened vegan milk, divided
1 cup cooked red or Yukon Gold potato flesh, cooled
¼ cup chopped red bell pepper
¼ cup chopped carrot
⅓ cup raw pumpkin seeds
2½ tablespoons lime juice
2 tablespoons canned coconut milk
2 tablespoons nutritional yeast
1 clove garlic
½ teaspoon chili powder
¾ teaspoon salt
½ teaspoon cumin seeds
3 tablespoons chopped jarred jalapeños
What you do:
- Into a high-speed blender, add ¾ cup unsweetened milk, potato, red bell pepper, carrot, pumpkin seeds, lime juice, coconut milk, nutritional yeast, garlic, chili powder, salt, and cumin seeds.
- Blend until smooth, and add remaining milk, blending again until desired consistency is reached.
- Transfer to a saucepan over medium heat, and cook for 5 to 8 minutes, or until mixture begins to slowly bubble and thicken, stirring frequently. Stir in chopped jalapeños and pour into a serving dish.