Ingredients
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- 1/2 cup chicken broth (sub veggie broth)
- 1 1/2 cup coconut milk
- 2 tsp apple cider vinegar
- 4 tsp arrowroot starch
- 2–3 tbsp nutritional yeast
- 2 tbsp avocado oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, peeled and chopped
- 1 cup white sweet potato, peeled and chopped
- Salt and pepper (omit pepper for AIP)
Instructions
- Combine the chicken broth, coconut milk, vinegar, arrowroot, and nutritional yeast in a bowl and set aside.
- Using a large pot, heat the avocado oil over medium heat. Add the garlic, onion, carrot, and sweet potato and saute for 7-8 minutes or until lightly tender.
- Pour the liquid over the vegetables and stir to combine. Bring to a boil and reduce to a simmer for 20-25 minutes or until the vegetables are soft.
- Allow to cool slightly before blending in a blender or with an immersion blender. See notes for adjusting taste or thickeness.
- Serve warm over vegetables, or as you would a cheese sauce.
Notes
- The nutritional yeast gives a cheesy taste to this sauce. Start with 2 tbsp and adjust the nutritional yeast to taste.
- If a thicker sauce is desired after the sauce is blended combine 1 tsp arrowroot starch with 1 tsp water and mix. Add the sauce back to the pot along with the arrowroot mixture and stir to heat for 1-2 minutes. Add more arrowroot as desired.
- All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Fat: 16.8g
- Carbohydrates: 11.8g
- Fiber: 1.8g
- Protein: 2.7g