Whether you’re wanting a tasty dip, a sauce to pour over jacket potatoes or a creamy addition to oven baked macaroni … this super easy cheeseless cheese sauce is full of flavour, minus dairy.
I often make savoury sauces using cashew cream and nutritional yeast, but this beauty is not only dairy free, it also contains three vegetables and tons of nutrients.
1 large sweet potato
1 large carrot
Half a white onion
1 clove of garlic
4 heaped tbsp nutritional yeast
2 tbsp olive oil
Juice of half a lemon
Pinch of celery salt
Pinch of salt
Peel and roughly the potato, carrot, onion and garlic. Add to a pan of water and boil until soft
Place the boiled veg into a high speed blender (a Ninja will get everything perfectly smooth)
Add the nutritional yeast, 2 tbsp of olive oil, the juice of half a lemon, 50ml water and season with celery salt, salt and pepper
Blitz everything together until it forms a smooth, creamy, thick sauce. You may want to add more water if the sauce is too thick. Season again with salt and pepper and blitz to combine
Serve as a dipping sauce or with garlic mushrooms and rice pasta