Author: Sharon

Ingredients

• 1 small zucchini, peeled and sliced, THEN weigh 130g
• 1 lightly filled cup (220g) cooked/mashed yukon gold
• 3/4 cup -1 cup water (as needed to reach desired thickness (I ALWAYS use 1 cup, so keep that in mind in regards to other ingredients)
• 1/4 cup (20g) nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon fine sea salt
• 1/2-3/4 teaspoon smoked paprika or regular if you don’t like smoked
• 2 teaspoons liquid aminos (or low-sodium soy sauce or tamari, do not omit, this is what gives the cheesy flavor, do not use coconut aminos, it will not yield the correct flavor!)
• 1 tablespoon fresh lemon juice

NOTE

• It’s important to weigh the zucchini and potato, so the flavor turns out correct, too much zucchini and it could have an off taste.
• I use this scale.

Instructions

• Preheat the oven to 415°F and line a sheet pan with parchment paper. Peel all the green skin off the zucchini and slice into 1/4 inch slices and salt and pepper well. It’s imperative to peel the zucchini, otherwise your sauce will be an ugly green. Bake about 15 minutes until tender.
• I cooked the potato in the microwave for about 5 minutes until very soft. Do not boil them as they will get water logged and make the sauce more runny.
• Mash the potatoes with a fork and measure out 1 cup. If you followed the correct weight measurement, you should get just about 1 lightly filled cup of mashed potatoes. Update: Using a food processor will make this too gooey, make sure to use just a blender.
• Add the zucchini, potato and remaining ingredients (start with 3/4 cup water and add as needed, stopping at 1 cup) to the blender and blend until smooth. Stop and scrape a couple of times from the bottom during. Do not be too eager to add extra water until you’ve really blended it up a couple of minutes. It will seem too thick at first, but it will start to turn very smooth from all the water from the zucchini. If after blending it’s too thick for you, add just a TINY amount just to blend it. If it’s a bit thinner than you like, heat on the stove to thicken.
• Taste and add any extra lemon juice and/or salt/spices if necessary. Add any desired toppings such as red pepper flakes, chopped tomatoes, sliced jalapenos. I like a kick of heat to my cheese so I added red pepper flakes.
• To make it as a mac ‘n’ cheese, add cheese sauce to cooked pasta. You can either warm the cheese by running it awhile in the blender or gently warming over the stove. It gives such an incredible cheesy, thick and stick-to-pasta result.

https://thevegan8.com/wprm_print/vegan-cheese-sauce-nut-free-and-oil-free

INGREDIENTS: ORGANIC BROCCOLI,
ORGANIC CARROTS, ORGANIC
RED CABBAGE.

(All organic)
Romaine
Chicory
Broccoli Stalk
Cauliflower
Red Cabbage
Carrot

Also comes w/ side of oily dressing, feta cheese & bread strip croutons, but just throw them away!

INGREDIENTS: 

Best of all – the oil-laden apple cider vinaigrette dressing is no longer premixed in salad. It comes in a separate package, so you can throw it away!! Yeah!

CHICK PEAS

BULGAR WHEAT

QUINOA

TOMATO

CELERY

ONION

CARROTS

DRIED POTATO

KALE

ALMONDS (SLICED)

RED ONION

RED CABBAGE

CARROTS

XL-CRAISINS

ONION & GARLIC & MUSHROOM SPICES

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XL- Even w/o using the dressing packet there are scant amounts of XL-oil & sugar
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