Bavarian Vegan Cheese Sauce

“This is from International Vegetarian Recipes and submitted by Felix Weber from Bavaria, Germany. A nice sauce to serve with rice or pasta and vegetables!”
READY IN:
25mins
YIELD:
2 cups, about
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook potato, carrot, garlic, and onion in the 1 cup of water till vegetables are very soft, about 10-15 minutes.
  2. Pour into blender, along with tofu, salt and brewers yeast, and puree.
  3. Add more broth or water if necessary.
  4. The ending consistency should be very thick, like a cheese sauce.
  5. If you like a bit of a "kick" to the sauce, like what using sharp cheddar would give, add some hot sauce.
  6. You'll be tempted to use more than 1 cup of water, but don't until the final pureeing stage, since you don't want to end up making this too thin.
  7. You can always add more water/broth/white wine at the end; however, this is not a sauce you can "cook down".
  8. Serve over cooked rice, mixed with pasta, and vegetables, etc.

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