Dairy Free Cheese Sauce v2 (coconut free)
- Yield: 3 cups / 720 ml 1x
Ingredients
Scale
- 2 cups / 480 g cooked and cooled white sweet potato
- 1 1/2 cups / 360 ml chicken broth (see notes)
- 1/4 cup + 2 tbsp / 90 ml avocado oil
- 1/4 cup / 16 g nutritional yeast flakes (non fortified version here)
- 1 tsp / 5 g fine sea salt
- 3/4 tsp garlic powder
Instructions
- BLEND: Add all the ingredients to a blender (my inexpensive Ninja does this just fine!) and blend until completely smooth, scraping down the sides a few times if necessary.
- WARM: Pour the sauce into a small saucepan and heat gently until warmed through before serving as a dip, on top of nachos, as a burger topper or more!
- STORE: Keeps in an airtight container in the fridge for about a week and freezes / thaws nicely. Just don’t leave it in the freezer for months and forget about it!
Notes
Overall the texture of this sauce is a little thinner than my original recipe. I actually liked that as it made for the perfect texture as a topping for my nachos recipe. However, if you’re looking for a thicker, more gooey texture that is closer to the original, I suggest adding 1 cup / 240 ml of the chicken broth at first, blending and then adding additional liquid if you think it’s required.
Find it online: https://meatified.com/dairy-free-aip-cheese-sauce-coconut-free/