Easy Vegan Lowfat "Cheeze" Sauce {super creamy without cashews!}
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 aubergine (+ little olive oil to brush)
  • 1 big boiled potato
  • 3 tbsp nutritional yeast
  • 1¼ cup almond milk
  • 1 tbsp cornstarch
  • 2 tbsp tomato purée (tomato paste)
  • 1 tsp olive oil
  • 1 clove of garlic
  • 1 tsp turmeric
  • 2 tsp salt
  • ½ tsp pepper
  1. For roasting the aubergine line a baking sheet with aluminum foil
  2. Brush the aubergine with olive oil and place onto the baking sheet
  3. Adjust an oven rack to the middle position and turn broiler on (high heat)
  4. Broil eggplants 2 minutes on all sides then turn broiler off
  5. Heat the oven to 375F, and then roast eggplants until very soft for 25- 30 minutes
  6. Peel the aubergine and add with the rest of the ingredients to a high-speed blender. Blend on high for 2 to 3 minutes or until completely smooth, stopping to scrape down the sides as needed.
  7. Heat the mixture into a medium saucepan and spread over paste
  8. Add more milk if too thick and more nutritional yeast or cornstarch when too runny
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/easy-vegan-lowfat-cheeze-sauce-super-creamy-without-cashews/