Ingredients
Scale
- 1 cup (220 g) cooked sweet potato, mashed*
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) canned coconut milk**
- 1/4 cup (15 g) nutritional yeast
- 1 tsp Dijon mustard
- 1 tsp soy sauce***
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/4 – 1/2 tsp salt, to taste
Instructions
- Add all the ingredients to a high-speed blender and blend on high until smooth and creamy. If the sauce is too thick for your liking or if your blender is having a hard time getting it completely smooth, slowly add more water or coconut milk until your desired consistency is reached. You can also adjust the amount of spices and salt that you use, according to taste.
- Serve the sauce over pasta, zucchini noodles, veggies, or as a dip for chips and crackers.
- To store leftover sauce, transfer it to a sealed container and keep it in the fridge until ready to use. Then, simply heat up the amount you want to use and add it to pasta or veggies, or enjoy it cold as a dip.
Notes
* To cook my sweet potatoes quickly, I like to peel them, cut them into chunks, and boil them in a pot of water on the stovetop for 7-10 minutes. But you could also roast, steam, microwave, or buy them canned. ** How much coconut milk you use depends on how creamy you want your sauce. You want about 3/4 cup (180 ml) of liquid in total, and I found that 1/4 cup (60 ml) of milk and 1/2 cup (120 ml) of water was perfect. But you could also use all coconut milk, all water, or even another non-dairy milk – just make sure it’s not flavoured. *** To make the cheese sauce paleo, sub the soy sauce for coconut aminos.
- Prep Time: 5 mins