Ingredients
The following ingredients have 9 Servings
- 3/4 cup chopped carrots
- 1 small Yukon gold potato (, cut into chunks (about 4 ounces))
- 1.5 cups water
- 2 tablespoons extra-virgin olive oil
- 1/4 cup nutritional yeast
- 2 tablespoons arrowroot or tapioca starch
- 1 tablespoon lemon juice
- 1 1/2 teaspoons fine salt
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika ((optional for smoky BBQ flavor))
- Pinch cayenne pepper
- 1/2 to 3/4 cup unsweetened non-dairy milk of choice ((I used homemade hemp milk))
Instruction
- To cook the carrots and potatoes, fit a steamer basket into a small sauce pot and fill it with an inch of water. Place the chopped carrots and potatoes into the steamer basket and bring the water to a boil. Once boiling, lower the heat to a simmer, cover the pot and let the vegetables steam until very tender, about 10 minutes.
- While the vegetables are steaming, add the water, olive oil, nutritional yeast, starch, lemon juice, salt, paprika, onion powder, garlic powder, smoked paprika (if using; I left this out) and a pinch of cayenne pepper, if desired, to your blender pitcher.
- When the steamed vegetables are tender, lift them out of the pot and add them to the blender. Blend until the mixture is very smooth-- it will be runny.
- Drain the sauce pot of the water from the steaming process, then pour the blended mixture into the empty pot. Heat the sauce over medium heat, stirring with a whisk until it thickens, about 3 to 5 minutes. Slowly whisk in the non-dairy milk until you reach your desired consistency.
- Add more salt to taste, then serve right away. This sauce is best used immediately, but it can be cooled completely and stored in an airtight container for up to 2 days in the fridge. Gently reheat the sauce when ready to use, but do not bring it to a boil. Whisk in
