Irritable Bowel Syndrome Message Boards | Velvety "cheeze" sauce (made with tofu)

Here's something that might be an alternative, atomic rose. I found it in a dairy-free recipe book a friend gave me yesterday. I haven't tried it yet...but it sounds like it could be good.

from: Dairy-Free and Delicious, by Bryanna Clark Grogan and Joanne Stepaniak

Velvety Cheeze Sauce
yields about 2 1/2 cups

1 medium potato, peeled and coarsely chopped
3/4 c. water
1/2 c. chopped carrot
1/2 c. chopped onion
3/4 c. crumbled firm silken tofu
1/3 c. nutritional yeast flakes
1 tbs. fresh lemon juice
1 t salt
1/4 tsp garlic granules

Place potato, water, carrot, and onion in saucepan, and bring to boil. Reduce heat to med, cover with lid, simmer (stirring once or twice) for 10 min or until tender.

Place cooked vegetables, their cooking liquid, and the remaining ingredients in a blender, and puree them into a smooth sauce. (If your blender cannot contain all the ingredients, puree the sauce in batches. Transfer a small amount of cooked vegetables, cooking water, and each of remaining ingredients to blender)

Rinse out the saucepan, return the blended mixture to it. Place the saucepan over low heat, and warm the sauce, stirring often, until it is hot.

per 1/2 cup: calories 84, protein 8g, fat 2g, carbohydrates 12g, calcium 73 mg, sodium 448 mg.

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