20 December, 2017
Caught: Bright Orange Cheesy Sauce
I describe my cooking style as “aesthetic cooking” – it’s more art than science. I use measurements like “a pinch” and “a little bit on top” and “a handful” instead of spoons and cups. I rarely follow a recipe – I look at a dozen recipes for differences and commonalities, then walk away from them all and start mixing. I don’t usually write down anything about my process, let alone my ingredients. Sometimes it works out fine, but it can be problematic when I’m trying to reproduce a recipe that I liked the last time I made it. This blog is motivated, in part, by my desire to be able to duplicate some of my favorite recipes.
Bright Orange Cheesy sauce was a great example of the perils of my “aesthetic” approach. A quick google search will turn up dozens of recipes for a potato and carrot based cheesy sauce. Some of you have been making this for years, I’m sure, but this was a new idea to me, and I was excited to try it, so, having looked through the recipes, I headed into the kitchen and made a cheesy sauce that was creamy and delicious. I confess I was surprised, and it wasn’t long before I tried to make this delicious cheesy sauce again. I’m not sure what I did different, but I got something lumpy and unsatisfactory. The third time was a the charm, and this time, I kept notes!
Here is my current favorite bright orange cheesy sauce, and it’s good enough that I’ve added ‘pasta and cheese sauce’ night to the monthly menu.
Bright Orange Cheesy Sauce
Miso gives this sauce the tangy umami we crave from cheese, while the potatoes and carrots combine to create a perfect orange creaminess.
- 2 potatoes small
- 1 carrot large
- 1/2 cup unsweetened soy milk I like Westsoy brand
- 4 Tablespoons coconut oil melted
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic
- 1 Tablespoon miso
- 1 teaspoon deli mustard
Boil the carrot and potatoes until well done. I don't like the peels for this recipe, but I hate peeling potatoes, so I boil my potatoes and carrots whole, then run them under cold water and peel them after they're cooked.
While the root veggies are cooking, mix all the other ingredients in a blender.
Add the cooked root veggies to the rest of the ingredients, then blend on the 'liquify' setting until it has a smooth texture.
Serve in place of cheesy sauce in your favorite dish.