If you are looking for that creamy, oozy, melt-in-your- mouth cheeze sauce, look no further. This is it. It even got the approval from my omnivorous spouse! He proclaimed it:  “oh, that’s quite good”. Translate: this is yummy. Give it a try and taste for yourself.

 

Makes about 1 ½ cups

Ingredients

1 15 oz can cannellini beans, no-salt-added, drained & rinsed

¾ cup japanese sweet potatoes, baked, peeled & cubed

3 Tbsp. nutritional yeast

1 tsp. onion powder

1 tsp. garlic powder

dash of cayenne (or more to taste)

1 Tbsp. of spicy brown mustard

1 Tbsp. of apple cider vinegar

¼ – ½ cup of water

Directions

• Combine all ingredients in a high speed blender.  Start with a ¼ cup of water. This may be enough, if you like a really thick sauce. Add more water for your preferred thickness. Starting at low, increase speed and blend for about one minute.
• Use this sauce for mac’n’cheeze, plant-based nachos, over grains or steamed veggies. Enjoy!

Notes

If you can’t find japanese sweet potatoes (my absolute favorites!), which are a bit starchier and lighter in color than regular orange sweet potatoes, look for some called “Hannah”, which are closest to japanese ones, in taste and look.

A note on mustard: I use my favorite mustard that I loved growing up in Germany. It’s called Loewen Senf, quite spicy and sharp. Yummy! You can find it online.