Cheese-Style Sauce
- Yield
- about 700 ml (3 cups) — or about 600 ml (2½ cups) if using coconut flakes
- Time
- 25 min
Gluten-Free
Oil-Free
A creamy, plant-based cheese-style sauce made from potatoes, cashews, and coconut — perfect for pizzas, lasagna, or pasta dishes.
Ingredients
- 300 g (10.5 oz) boiled potatoes, soft type
- 2 dl (⅘ cup) water
- 1 dl (⅖ cup) coconut milk or ½ dl (3 tbsp + 1 tsp) coconut flakes
- 1 dl (⅖ cup) cashew nuts
- 1 tsp salt
- 1 tsp herb salt
The sauce yields about 700 ml (3 cups), or roughly 600 ml (2½ cups) when made with coconut flakes. The flavor remains equally rich and creamy.
Instructions
- Add all ingredients to a blender.
- Blend until smooth and thick.
- If your blender has a smooth or sauce program, select it for best results.
- Otherwise, start blending at low speed and gradually increase until fully smooth.
Tips & Variations
- If starting with 300 g (10.5 oz) raw potatoes (which yield about 290 g or 10.2 oz after boiling), the sauce will be slightly thinner when made with coconut milk.
- For a thicker consistency, use coconut flakes when blending with 290 g (10.2 oz) boiled potatoes.
