Rebecca's Vegan Cheese Sauce - Low Fat
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 82.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 268.4 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 3.2 g
- Protein: 2.8 g
View full nutritional breakdown of Rebecca's Vegan Cheese Sauce - Low Fat calories by ingredient
Introduction
No oil = virtually no fat = Yummy Low Fat "Cheese" Sauce!This is a great "cheese" base - experiment with adding hot sauce, diced green chilies, or Rotel for a vegan queso dip!
Will keep in the fridge for awhile and reheats well. No oil = virtually no fat = Yummy Low Fat "Cheese" Sauce!
This is a great "cheese" base - experiment with adding hot sauce, diced green chilies, or Rotel for a vegan queso dip!
Will keep in the fridge for awhile and reheats well.
Number of Servings: 10
Ingredients
-
1 large (7-1/4" to 8-1/2" long) Carrots, raw
6 small (1-3/4" to 2-1/2" dia.) Potato, raw
1/2 Cup Water, tap
1/4 Cup Kal Nutritional Yeast Flakes
1 tsp Salt
1 tsp Sprouts Low Sodium Soy Sauce (go easy and season to taste)
1/2 tsp Lemon Juice ’Real Lemon’ or Fresh (go easy and season to taste)
1/4 tsp Garlic powder (go easy and season to taste)
Tips
Use as a chip dip, on nachos, on potatoes, on vegetables, on casseroles, on burritos - you name it!
Directions
Peel carrot & potatoes
Boil carrot & potatoes until very very soft (approx 1 hour??? - keep adding more water if it boils off)
Drain veggies and let them cool down a bit
Throw all ingredients into blender & blend once veggies are cooled down a bit.
Go easy with the seasonings to start & season to taste
Serving Size: 10
Boil carrot & potatoes until very very soft (approx 1 hour??? - keep adding more water if it boils off)
Drain veggies and let them cool down a bit
Throw all ingredients into blender & blend once veggies are cooled down a bit.
Go easy with the seasonings to start & season to taste
Serving Size: 10