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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 123.1
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.6 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 5.5 g
  • Protein: 9.8 g

View full nutritional breakdown of Roasted Garlic Vegan Cheese Sauce calories by ingredient
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Roasted Garlic Vegan Cheese Sauce

Submitted by: JENNA2007CANADA

Introduction

Can be spread over warm French bread, used as a topping for baked potatoes, or used with Pasta Can be spread over warm French bread, used as a topping for baked potatoes, or used with Pasta
Number of Servings: 4

Ingredients


    1 medium potato, peeled and cubed
    1 small carrot, thickly sliced
    1 small onion, quartered
    2 clove garlic roasted
    1 cup water
    1 tsp. salt
    4 oz. tofu
    1/2 cup brewer's yeast

Directions

Makes enough sauce for 4 people

Preheat the oven to 400°F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.

Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated.

Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool enough so you can touch it without burning yourself.

Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

After you have roasted the garlic do the following:

Cook potato, carrot, and onion in the 1 cup of water till vegetables are very soft when done

Add your 2 roasted garlic bulbs.

Put all ingredients into a blender, along with tofu, salt and brewers yeast, and puree.

Add more water if necessary.

The consistency should be very thick, like a cheese sauce.

If you like a bit of a "kick" to the sauce add some hot sauce.

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.

You can always add more water, broth or white wine at the end; however, this is not a sauce you can "cook down".

Serve over cooked rice or with a Penne Pasta. Can also be spread over warm French bread, used as a topping for baked potatoes, or mixed in with Vegan Parmesan Cheese and your favourite pasta.




Number of Servings: 4

Recipe submitted by SparkPeople user JENNA2007CANADA.






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