By Janie Gianotos Pasta, Sauces, Vegan Cheese
May 25, 2016
This vegan version of the classic sauce is made with potatoes and plant based milk. It has no fat or dairy but is loaded with taste and makes a perfect topper for your favorite pasta.
4 cups unsweetened plant based milk (make sure it’s unsweetened)
1 cup white miso paste
1 cup nutritional yeast
1 cup cooked, smashed plain white potato (skins on or off)
4 Tbs potato starch
1 tsp lemon juice
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
Put all ingredients into high speed blender and mix until smooth.
Transfer to large sauce pan and bring to a boil, stirring constantly. Mixture will thicken.
Reduce heat and simmer until ready to serve on your favorite pasta or refrigerate to enjoy later.
This recipe makes 10 – 1/2 cup servings.
This recipe is from Janie at Gluten-FreeVegan.Me
If you're curious about what a gluten-free vegan eats, check out Janie's blog at http://http://glutenfreevegan.me/