| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg08 | 16 | servings | ||
INGREDIENTS
| 1 | md | Potato; (peeled), coarsely |
| ; chopped | ||
| 1 | md | Carrot; (scraped), coarsely |
| ; chopped | ||
| 1 | md | Onion; coarsely chopped |
| 1 | c | Water |
| 1/2 | c | Firm silken tofu; drained & crumbled |
| 1/2 | c | Nutritional yeast flakes |
| 2 | tb | Fresh lemon juice |
| 1 1/4 | ts | Salt |
| 1 | ts | Onion granules |
| 1/4 | ts | Garlic granules |
INSTRUCTIONS
Place the potato, carrot, onion, and water in a saucepan and bring to a boil. Cover and reduce the heat to medium. Simmer for about 10 minutes or until vegetables are tender. Transfer to a blender along with the remaining ingredients. Process until velvety smooth. Serve immediately or return to saucepan or fondue pot to keep warm. NOTES : Add an additional 1/2 cup tofu during processing to make a richer sauce. Recipe by: The Uncheese Cookbook Converted by MM_Buster v2.0l.
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