Vegan Pepper Jack Cheese Sauce

• Gluten free

• Produce

  • 1/2 cup Cauliflower
  • 1/2 tsp Garlic powder
  • 6 Jalapeno, slices
  • 1/2 tsp Onion powder
  • 1 1/2 cup White potato

• Refrigerated

  • 1/4 cup Almond milk, unsweetened

• Canned Goods

  • 1 tbsp Jalapeno brine

• Condiments

  • 1 tbsp Vegan butter

• Baking & Spices

  • 1 1/2 tsp Arrowroot flour/starch
  • 1 tbsp Nutritional yeast
  • 2 tbsp Red pepper, roasted
  • 1/2 tsp Sea salt
  • 1/8 tsp White pepper

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 1/4 cup Vegetable oil
  • 2 tbsp White vinegar

Found on beinfinefettle.com

Description

Ingredients

• 1.5 C (240 g) peeled, chopped white potato
• ½ C (70g) cauliflower, chopped
• ¼ C vegetable oil
• 1 T. vegan butter, softened
• ¼ C unsweetened almond milk
• 2 tbsp white vinegar
• 1 tbsp rice vinegar
• 1 tbsp jalapeno brine
• 1½ tsp arrowroot flour/starch
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp nutritional yeast
• ⅛ tsp. white pepper
• ½ tsp sea salt
• 6 jalapeno slices, minced
• 2 tbsp. roasted red pepper, minced

Directions

• Place prepared vegetables in a pot of boiling salted water and cook until soft, about 10 minutes.
• Meanwhile, add all remaining ingredients EXCEPT jalapeños and roasted red peppers to a high-speed blender.
• When cauliflower and potatoes are soft, drain them and add to the blender. Vent blender and blend until smooth, stopping a few times to scrape the sides. Taste and adjust seasonings if necessary.
• Transfer to a bowl or storage container. Stir in minced jalapeños and roasted red peppers.