I don't normally try to replicate meat or cheese dishes but here is an exception! It is really hard to find a dairy-free cheese sauce recipe out there that doesn’t contain soy, margarine, cashews, nutritional yeast or processed ingredients. I set out to create one that was whole foods based, easy, affordable and of course, delicious. Let me state that this doesn't taste like dairy cheese, but it does taste creamy and delicious, and satisfies my craving for a cheesy type sauce.
Coconut milk provides creaminess and a fatty mouth feel making it a perfect base for a 'cheese' sauce, the sweet potato gives it the orange color and adds nutrition while mustard powder adds a nice tang. Serve with pasta, grains or even dip veggies in it! My toddler is very picky about the sauces he eats, and this one gets his approval!
- 1-1/2 cups diced Onion
- 2 cups Water
- 1 cup Unsweetened Coconut milk
- 2 tbsp Olive oil
- 1 tbsp Tomato paste
- 1 medium Sweet potato, peeled and diced (About 1-3/4 cup)
- 2 large Garlic cloves, pressed
- 1 Bay leaf
- 2 tsp Sea salt
- 2 tsp Mustard powder
- Place water, sweet potato and bay leaf in a small sauce pan and bring to a boil. Boil vigorously for 13 minutes, until sweet potato is fork tender. When done, remove the bay leaf and transfer sweet potato and cooking liquid to a blender.
- While the sweet potato is cooking, heat the olive oil in a medium skillet over medium heat. Add onions and garlic and stir often until they are soft and translucent, about 7-8 minutes.
- Place onion mixture and the remaining ingredients to the blender and blend a couple minutes until completely smooth. Best enjoyed on the day it was made.