This recipe has been in our midst for around a year now. When we first made it, it was a WOW moment. We couldn't believe the taste, like a lovely tasty cheese sauce.
I served it to unsuspecting guests at a Thermomix demo a few weeks back, all were quite stunned to find out what they were eating!
All the ingredients are low chemical, except for the carrot, which falls in to the moderate category. I'm sure this could be removed, and perhaps saffron included to help get that lovely yellow look.
I serve this over gluten free pasta for 'Mac and Cheese', I make up platters with dipping veggies and sliced mountain bread for those who can have wheat, almost like nachos!
I put through recipes asking for cheese. I place on the base of pizza. Ohhh, another is to add chicken and vegies and pop in to pastry for a cheesy pie! Ohh, and on top of Frittata! Let your imagination run wild!!
email@example.com . It has both traditional and thermomix methods for every recipe, so perfect for every kitchen!
I've received written consent from the Author to publish here, so I would appreciate, either to contact Aileen to share it further, or just link back to the blog. 'Rainbow Recipes' is her labor of love, so we need to respect that please :)
THAT Cheesy Sauce - Vegan, wheat, soy, corn, sugar free and Failsafe
400grams White Potato - peeled
80grams Carrot (Moderate Salicylates)
1 Bunch of Spring Onions - white parts
100grams Raw Cashews
20grams of 'Lemon Juice' - http://failsafefoodie.blogspot.com.au/2012/08/substitute.html
2-3 teaspoons of Salt (this gives it the real cheesy kick, adjust to desired amount)
Place all ingredients in to Thermomix.
Cook for 20 minutes, 100 degrees, on speed 2, reverse.
Pulverise on speed 9 for 60 seconds.
Adjust consistency to taste by adding more water or salt if necessary.
Chop all veg, and place all ingredients in to a saucepan and cook until vegetables are tender.
Pour in to blender, and blend until very smooth.
Adjust consistency by adding water if necessary.
If you are on the Ellimination diet, you can leave the carrot out, and sub in 8-10 strands of saffron, soaked in 20ml of water for half an hour. Add in 1/2 - 1t sugar to make up for the sweetness of the carrot.
Lemon juice sub/acid - If you can't tolerate any of these, leave them out, still a very successful cheese sauce without it!
Some Failsafers have already tried it, and here is what they think!
RN - OMGoodness.. this has just put about 8 dishes back on our family list that called for cheese! for a FS 8 year old and three year old who is severely dairy intolerant... NOW we can have all things cheesy!!!! they are rapt.. just made with saffron instead of carrot and it is amazing! today they will get cheesy mac, and pizza that i had planned with a really nice base ins tead of a dry one.. then i'm planning crepes with leek and chicken, and some pies and a lasagne with FLAVOUR! whoo hoo... best recipie EVER! (short of the pear ketchup)
FC - Love it, love it, love it. Made w/out lemon juice/acid tonight. Even critical hubby was impressed. It even bubbled up & crisped like real cheese when I accidentally overzapped some in microwave. Thanks sooo much!