Vegan Cheesy Parsnip Sauce
Parsnips are one of the healthiest vegetables you can consume. This sauce would be great on pasta, lasagna or with roasted vegetables (cheesy baked fries!). If you are having party and grilling vegetables for a crowd, use this sauce spread evenly on the base of your serving platter and top with roasted vegetables. Sprinkle with fresh herbs!
4-5 parsnip chopped in 1” chunks (depending on the size..look for skinnier parsnip, they are not as tough)
1 medium white sweet potato chopped in 1” chunks
1 carrot chopped in 1” chunks (optional - if you really need the orange cheese visual)
1 teaspoon roasted garlic paste*
1/2 Cup Nutritional yeast
1/2 Cup dairy free milk (I like using oat milk - Malk brand
1/2 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon sea salt
(I also encourage fresh herbs depending on the dish you are using this for. Fresh rosemary slightly roasted in the oven and pureed with the sauce would be so great with something like roasted potatoes or the roasted vegetable platter)
1. Cook potatoes steaming or boiling in salted water.
2. Put all ingredients together in high powered blended. It’s important to do this when the potatoes and parsnip are still warm as they will produce a creamier mixture.
3. If the mixture is too thick (I like it thick especially if I am going to use it with a GF pasta), you can thin it out with more milk. Season to taste with salt and pepper
Makes about 2 cups
*Roasted garlic paste can be easily made by taking fresh garlic head. Cut off the end of the garlic head (the tougher side) and expose some of the fresh garlic. Top with 1 tablespoon of olive oil and wrap tightly in foil. Bake at 350 degrees for about 25-30 minutes. The garlic should squeeze out like creamy butter.