If you want to get more vegetables into your diet then this is a brilliant way to replace a classic flour/butter/milk sauce with vegetables. We’ve made this sauce using sweet potatoes and turned it into mac and cheese as well as a delicious cauliflower cheese.
Serves 4 people
- 3large sweet potatoes
- 1 sliced Shalott
- 1 clove of garlic
- 100 g cashew nuts
- 5 tablespoons nutritional yeast
- 1 tablespoon Dijon mustard
- 300 mL of plant-based milk
- 300 mL of hot stock
- 1/4teaspoon nutmeg
- 1.5 tablespoons of apple cider vinegar
Put the sweet potatoes, shalott, garlic, cashews, nutritional yeast, mustard, milk, stock and nutmeg into a saucepan. Bring to the boil, cover and reduce the heat to a low simmer for about 20 min until the sweet potatoes are soft.
If you are making mac and cheese, cook the macaroni at this point.
If you are making cauliflower cheese, cook the cauliflower at this point.
When the sweet potatoes are cooked take an immersion blender and blend the mixture until it is smooth and creamy, then season to taste with salt and pepper and add the vinegar.
If you want to make a mac and cheese, stir the source into cooked macaroni.
If you want to make cauliflower cheese, stir in the cooked cauliflower.
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