Vegan cheese sauce

Ingredients for 4 servings:

• 300 g potatoes and carrots (weighed together)
• 250 ml water
• 1 onion(s)
• 1 garlic clove(s)
• 80 g ground almonds (or 100 g almond pomace)
• 60 ml oil
• 1 tsp lemon juice, maybe more
• 1 tsp, heaped salt, possibly more
• ½ tsp fenugreek seeds
• n. B. Pfeffer
• optional spice(s) (e.g. nutmeg, chili, turmeric etc.) as desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Vegan, alkaline

Peel the potatoes and carrots and cut into small pieces. Peel and quarter the onion and garlic. Place everything in a small saucepan, add the water, and cook with the lid on for about 15 minutes. Place the remaining ingredients in a blender. Add the cooked vegetables along with the cooking water and blend well. Season with salt and lemon juice, if desired. Tips: You can use cashews instead of almonds, but this will reduce the alkalinity of the sauce. I prefer blanched almonds, but you can also use skin-on almonds, although this will result in small brown spots. Nutmeg is ideal for a “Dutch sauce” with cauliflower or broccoli. If you want to use the cheese sauce as a dip, use only about 150 ml of water to make it thicker.