One of my favourite recipe additions is a vegan creamy cheesy sauce. I use this in loads of different meals; tofu carbonara, puff pastry pizza, and now dauphinoise potato bake.
The sauce stays liquid when cool (i.e. when added to a carbonara), but thickens really well when cooked (on a pizza or potato bake).
I think it’s pretty healthy since it’s made mostly from cashew nuts – good fats, protein, potassium, fibre, calcium, iron, B6 and magnesium. It also contains nutritional yeast, which gives it the cheesy flavour and adds some B12 (if you get the B12 supplemented version, but the organic version doesn’t have B12, strangely).
For the potato bake, we actually used sweet potatoes and carrots to make layers, which we covered in the “cheese” sauce and baked for an hour.
- 2 medium sweet potatoes
- 3 medium carrots
- 2 medium tomatoes
- 2.25 cups cashew nuts
- 9 tbsps nutritional yeast
- 4.5 tbsps lemon juice
- 2.25 cups water
- 4.5 tbsps olive oil
- 2.25 tsps garlic powder
- 2.25 tsps salt
- Preheat oven to 200 degrees celsius.
- Peel the sweet potatoes and carrots.
- Thinly slice sweet potatoes, carrots and tomatoes.
- Place all sauce ingredients into Nutribullet or similar high-powered blender and blend until smooth.
- Arrange a layer of sweet potato slices in the base of a baking dish (I used a square glass dish.
- Pour over a layer of sauce.
- Add a layer of carrots
- Pour another layer of sauce.
- Repeat alternating layers until you either run out of veg and sauce or you reach about 1 cm from the top of the dish – it will rise slightly so don’t go too close to the top of the dish.
- Pop it in the oven for 45 minutes on a middle rack.
- Place the tomato slices on the top and cook for another 10-15 minutes until it’s golden brown.
- Remove and leave to cool for 10 minutes.
- Serve with some steamed veg.
It’s been suggested you could alternate the layers with a tomatoey pasta sauce to make it more lasagne-like. I will have to try that and report back.