Follow these steps for perfect results
water
potato
peeled and chunked
carrot
peeled and chunked
onion
peeled and chunked
regular tofu
reduced fat, firm, crumbled
nutritional yeast
lemon juice
salt
light miso
garlic granules
dijon mustard
to taste
Combine water, potato, carrot, and onion in a small saucepan.
Cook over medium heat until the carrot is tender, approximately 15 minutes.
Transfer the cooked vegetables to a blender.
Add crumbled tofu, nutritional yeast, lemon juice, salt, miso, and garlic granules to the blender.
Blend until very smooth.
Add dijon mustard to taste.
Serve immediately or refrigerate. It will keep for a week and can be gently reheated.
Expert advice for the best results
Adjust the amount of lemon juice and mustard to taste.
For a thinner sauce, add more water.
For a richer sauce, add a tablespoon of olive oil.
Everything you need to know before you start
5 minutes
Can be made 1 week in advance.
Drizzle over the dish for an appealing presentation.
Serve over pasta, roasted vegetables, or grain bowls.
A crisp Sauvignon Blanc complements the savory and tangy flavors.
Discover the story behind this recipe
Vegan sauces are becoming increasingly popular worldwide.
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