Potato Alfredo Sauce
Equipment
- medium saucepan
- high-speed blender
Ingredients
- 2 medium Russet potatoes peeled and diced (about 4 cups); sub 3-4 medium Yukons
- 2 cloves garlic halved
- 1/3-2/3 cup cooking water
- 3 tbsp nutritional yeast
- 1 tbsp vinegar
- 1 tsp lemon juice
- salt & pepper to taste
Optional Additions
- chili flakes I use 1/4 tsp
- pinch nutmeg I use a little less than 1/8 tsp
Instructions
- In a medium to large saucepan, add potatoes and garlic and fill pan with water until they are just covered.
- Bring to a boil, reduce to a simmer, cover and cook for 15-20 minutes.
- Remove from the heat and let cool for at least five minutes [note#1]. Then strain and reserve liquid to add later.
- Transfer to a blender or food processor and add all other ingredients, starting with 1/3 cup of water.
- Blend until smooth, adding more spices and cooking water as needed to taste and desired consistency.
- Serve by itself as a dip with veggies, over pasta, etc. I usually eat my with linguine and garnish with a little extra chili flakes and parsley.
- Enjoy!
Video
Notes
- It's easiest to blend the mixture if you let it cool down first. I typically cool mine for 10-15 minutes before blending, but it's safest to let it cool for longer. While some blenders/food processors can handle hot foods or liquid, if your blender is airtight it will create pressure while it blend and can cause the lid to "pop" or explode when opening it after blending.