That’s right. Cream. Vegan-style. With a velvety texture and deep flavors, this ‘cream’ sauce will make you melt. I like to put it on zucchini noodles, steamed greens…and literally everything else. Soy Free as well!

 

Wrap potato in foil and bake in oven at 375 F . While potato is baking fill a sauce pan with veggie broth and bring to boil. Bring to broth to low and let simmer. Dice the yellow onion and sauté it in a frying pan. Once the onion is translucent you may now add it to you vegetable broth. Add veganaise, daiya, butter, garlic,  and seasonings. Keep mixture on low heat.  After 20 minutes (or when potato is cooked through) you may remove potato from oven. Once cooled scoop out the flesh, And add it to you mixture. Let simmer until you get the consistency you want. You now should have a creamy cheese like sauce! I like to add crushed red pepper for a flare if you enjoy spicy! I’ll even take this and add it to marinara to make a mock vodka sauce.

 

 

 

 

Ingredients

1 vegetable bouillon cube or 2 cups store bought vegetable broth

1 large white potato (peeled)

2 cups water

2 tablespoons vegan mayo

1 heaping tablespoon vegan butter

1 medium sized yellow cooking onion (diced)

1/2 cup daiya mozzarella shreds

1 /2 tablespoon onion powder

1 clove garlic

salt / pepper to taste