Vegan Cheese Sauce
Bonus: Grillable Cheddar
If you want to impress your guests with a delicious cannelloni or macaroni cheese, this is your place. You’ll even be able to make it go as the traditional recipe… only healthier!
Preparation time: 20
Difficulty: Low
Can last in the fridge for: 3 days
INGREDIENTS
1/2 cup
2 spns
1/2 glove
1/2 cup
50ml
1/4 tspn
1/4 tspn
2 spns
2 spns
2
As you like
- 1 little potato
- Nutritional Yeast
- Garlic, well chopped, not cut
- water
- Apple Cider Vinegar
- Paprika
- Dried onion
- Steamed carrot
- Olive Oil
- Acidophilus Probiotic capsules
- Salt
Boil the potato in the pressure cook for 4 minutes. Add the carrots and boil for one more minute. Mix everything (open the probiotic capsules, don’t use the shells) within a food processor and add it to your macaroni or simply use it as sauce for vegan nachos. It can be poured on top of a lasagna or cannelloni before baking it. If you’re not in a hurry and want to take advantage of all the goodness of the probiotic, leave it in the oven for 6-12 hours before consumption.
Enjoy!
Bonus:
Do you want to make a grillable cheedar?
Easy peasy. Add to your previous mix 2 more spoons of olive oil and 2 table spoons of psyllium and put it in the fridge for 6-12 more hours. You can slice the cheese and grill it and will be fantastic and delicious.