Source - Roxane’s Natural Kitchen
Coconut Milk Cheese Sauce
-Makes about 3 1/4 cups
1 medium Sweet potato, peeled and diced (About 1 cup)
2 cups Water
1 Bay leaf
1 cup diced Onion
2 tbsp Olive oil
2 large Garlic cloves, pressed
1 cup Unsweetened Coconut milk
1 tbsp Tomato paste
2 tsp Mustard powder
2 tsp Sea salt (You can add an additional tsp for a saltier sauce)
-Place water, sweet potato and bay leaf in a small sauce pan and bring to a boil. Boil vigorously for 13 minutes, until sweet potato is fork tender. When done, remove the bay leaf and transfer sweet potato and cooking liquid to a blender.
-While the sweet potato is cooking, heat the olive oil in a medium skillet over medium heat. Add onions and garlic and cook, stirring often until they are soft and translucent, about 7-8 minutes.
-Place onion mixture and the remaining ingredients to the blender and blend a couple minutes until completely smooth. Best eaten on the day it was made.
Coconut Milk Cheese Sauce
-Makes about 3 1/4 cups
1 medium Sweet potato, peeled and diced (About 1 cup)
2 cups Water
1 Bay leaf
1 cup diced Onion
2 tbsp Olive oil
2 large Garlic cloves, pressed
1 cup Unsweetened Coconut milk
1 tbsp Tomato paste
2 tsp Mustard powder
2 tsp Sea salt (You can add an additional tsp for a saltier sauce)
-Place water, sweet potato and bay leaf in a small sauce pan and bring to a boil. Boil vigorously for 13 minutes, until sweet potato is fork tender. When done, remove the bay leaf and transfer sweet potato and cooking liquid to a blender.
-While the sweet potato is cooking, heat the olive oil in a medium skillet over medium heat. Add onions and garlic and cook, stirring often until they are soft and translucent, about 7-8 minutes.
-Place onion mixture and the remaining ingredients to the blender and blend a couple minutes until completely smooth. Best eaten on the day it was made.
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