Saturday, March 6, 2010


This is not a new recipe; I just decided to post it separate from the Mac & Cheez to make it easier access. We use this sauce on pasta, pizza, veggies, grilled cheez sandwiches, etc. (The original recipe is here.)

1 c. water
1 potato
1 carrot

1/3 c. raw cashews
1/4 c. pureed white beans
1 T. miso
3 T. sesame seeds (1 T. tahini)
1 T. lemon juice
1/2 t. dijon mustard
1/8 t. pepper
1/4 t. paprika
1 t. salt

• Peel and chop potato and carrot (I actually don't peel them anymore) and boil them in 1 c. water.
• Meanwhile, place all other ingredients in a blender.
• When the potatoes and carrots are tender, add them, with their water, to the blender.
• Blend until very smooth.

Note: Marian and I once used white beans instead of a potato. I've also substituted leftover butternut squash for the carrot. Both worked great.


Lindsey said...

Sounds interesting. I'm curious why you try to avoid any fat. It seems like if you're avoiding all meat and dairy, your body would need some fat, especially for children.

Eliza said...

Hi Lindsey,
Good question...there is plenty of fat found in plant foods without needing to add anymore. We eat lots of natural fats (avocados, nuts, even beans and lettuce have fat) and just try not to add extra oils, etc. When fat is found naturally in food it's more healthy than when it's taken out and processed. :)

Rebekah said...

the original recipe for this calls for 1/3 c. earth balance. i just omitted it from the recipe here, but this last time i made it, i threw in 1/2 c. blended white beans to replace the margarine, and i liked it even better!