The (Almost) No Fat Cookbook by Bryanna Clark Grogan
This versatile sauce can be served over stir-fried veggies and rice, added to burritos for a cheesy taste, or served on toast as a sort of rarebit. It can also be made into a macaroni casserole: boil 5 oz. pasta, combine with Golden Sauce and steamed veggies, top with crumbs, and bake 20 minutes.
240 ml 1 c. water
230 g8 oz. potato, peeled and chunked
57 g2 oz. carrot, in chunks
28 g1 oz. onion, in chunks
120 ml1/2 c. tofu (about 4 oz.)
6 - 8 T. nutritional yeast
15 ml1 T. lemon juice
5 ml1 tsp. salt or 1 T. light miso + 1/2 tsp. salt
1 ml1/4 tsp. garlic powder
Cook the potato, onion, carrot and water together in a small pot till carrots are soft. Transfer to a blender and add tofu, nutritional yeast, lemon juice, salt and garlic powder. Blend until very smooth. Use immediately or refrigerate.