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| Tami uses this sauce with so many meals, including her Mexican Chopped Salad pictured here. |
- 2 cups white potato – cooked & peeled
- 1 cup carrots – cooked & peeled
- ½ cup nutritional yeast
- 2 cups water
- ½ cup rolled oats
- 2 tablespoons lemon juice
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
My first try at this was just a little too spicy for me. I need to work on reducing the heat.
I'm not sure whether to reduce the chipotle or the cayenne.
- 1 teaspoon chipotle chili powder
- ½ teaspoon chili powder (I used cayenne)
¼ teaspoon jalapeno powder or use a fresh jalapenoI skipped this totally from the start.
Cook potatoes and carrots. Steaming is good.
Put all ingredients in a high powered blender and blend for 2-3 minutes until smooth and creamy.
This sauce does firm up when refrigerated and if it gets too thick thin it with some unsweetened plant milk or water when reheating to make it pourable again. Can also put it in a small saucepan over low heat, stirring while it heats up. Use a wire whisk to help make it smooth and creamy.
Keep it refrigerated – it will last for 5-6 days. I haven't tried freezing it myself but subscribers tell us they have frozen it with it success. If it separates when thawed just put it in the blender to make it all smooth and creamy again.
★ Optional Variation: Use 3 cups cooked butternut squash instead of the potatoes and carrots. I like to use oven roasted butternut squash by cutting a whole squash in half length wise, scooping out the seeds. Place squash cut side down on a parchment lined rimmed baking sheet. Place in a preheated 400 degree oven for 45 minutes or until soft. How long to bake will depend on the size of the squash. Let cool and measure out 3 level cups of squash to use in place of the potatoes and carrots.