Dairy Free Cheese Sauce (no cashews!)
Ingredients
- ½ cup chicken broth sub veggie broth
- 1 ½ cup coconut milk
- 2 tsp apple cider vinegar
- 4 tsp arrowroot starch
- 2-3 tbsp nutritional yeast
- 2 tbsp avocado oil
- ½ 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: 1serving | Calories: 200kcal | Carbohydrates: 11.8g | Protein: 2.7g | Fat: 16.8g | Fiber: 1.8g