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“Cheese” Sauce with Roasted Purple Potatoes

on August 16, 2012

This sauce is so darn yummy.  It is low fat, dairy free and a super healthy version of a nacho cheese sauce.  The star ingredient is pumpkin…but not to worry, the pumpkin flavor takes back stage and with the help of the other ingredients, the “cheese” flavor really stands out.

In the picture, we served it over roasted purple potatoes, but you can use this sauce in a myriad of ways…in tacos, over brown rice, with whole wheat or brown rice macaroni or over roasted root vegetables.

1 cup unsweetened almond milk

1 Tbsp. Arrowroot Powder

7 Tbsp. Nutritional Yeast

1 1/2 tsp. dijon mustard

1/2 tsp. garlic powder

1/2 tsp. chili powder

scant 1/2 tsp. onion powder

1/2-1 tsp. sea salt, more for taste

1 can pumpkin (I like Libby’s best. Do NOT use pumpkin pie mix.)

In a bowl, mix arrowroot powder and almond milk until completely mixed with no lumps. (Use a whisk.)  In a saucepan turned to low-medium heat, add mixture and cook for 4-7 minutes or until thickened.  Turn heat to low.  Add pumpkin and mix well.  Serve over top roasted potatoes or any other dish that could use a delicious “cheese” sauce.

Nutritional Information for the sauce: (4 servings)

66.25 calories, >1 gram fat, 11.72 grams of carbs, 4.1 grams of protein, 3.68 grams of fiber

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