I have made my cheezy sauce so many different ways. After much practice, I realized my favorite version that I had made did not use carrots at all, but roasted red peppers for their delicious boost of flavor. I realized I could really simplify this recipe. Now I just have to have one cooked potato on hand, and the rest in the pantry. This version is very quick and easy to throw together. It is so rich and creamy, delicious over a baked potato with broccoli., No fat or oil is added to this dish so it is naturally lower in calories.
Place the following in a blender
1 med russet potato, precooked, peeled and chopped in large pieces
1/2 cup roasted red peppers (packed in water)
2-3 T of sliced jalapenos
3-4 T of nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp taco seasoning of your choice
1/4 cup +- of water
S&P to taste
Put all ingredients in the blender and blitz until smooth and creamy. Add T's of water at a time if needed to get the consistency you want.
Optional addition:
1/2 cup raw cashews
I enjoy this as a dip for fresh vegetables as well as cooked vegetables. It is amazing served over a baked potato, or drizzled over nachos, and pizza. I hope you love it as much as I do! This makes 3 large servings, approx 85 calories ea.
Place the following in a blender
1 med russet potato, precooked, peeled and chopped in large pieces
1/2 cup roasted red peppers (packed in water)
2-3 T of sliced jalapenos
3-4 T of nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp taco seasoning of your choice
1/4 cup +- of water
S&P to taste
Put all ingredients in the blender and blitz until smooth and creamy. Add T's of water at a time if needed to get the consistency you want.
Optional addition:
1/2 cup raw cashews
I enjoy this as a dip for fresh vegetables as well as cooked vegetables. It is amazing served over a baked potato, or drizzled over nachos, and pizza. I hope you love it as much as I do! This makes 3 large servings, approx 85 calories ea.
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