"A flavorful & spicy cheeze sauce that uses creamy & dreamy cauliflower as its base. Taters are topped with sautéed mushroom, broccoli, & green onions."
Vegan Loaded Baked Potatoes
5
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A Note from Feedfeed
Potatoes are a necessity in our kitchen. They're the perfect base to balance out any spicy sauces, or to hold the boatload of veggies we like to fill 'em with.
This caluiflower-based sauce gets a kick from aleppo pepper and a cheesy goodness from nutritional yeast!
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- Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 3
Recipe Card
ingredients
- 1 pound cauliflower florets
- 1/2 cup chopped carrots
- 1 teaspoon salt
- 1/2 cup almond milk, or other non-dairy milk
- 1/4 cup nutritional yeast
- 2 tablespoons sauerkraut juice
- 1 tablespoon tapioca starch
- 1 teaspoon allepo pepper flakes, or crushed red pepper
- 1/2 teaspoon smoked paprika
- Black pepper
- 3 potatoes, baked
Method
Step 1
On stovetop, bring water to a boil, add cauliflower, carrots and salt to pot. Cook on simmer 5-7 minutes until fork tender.
Step 2
Add cooked veggies to blender with the rest of the ingredients, using tamper to help process. Gradually bring blender to high, blend 2-3 minutes till until cheese becomes steamy.
Step 3
Serve sauce over baked potatoes.