Ditch the cheesy sauces that are packed with calories and saturated fat that will put your diet down in the dumps. This cheezless sauce is the perfect substitute, providing rich flavor and quality nutrition.
1 (28 oz) sweet potato, peeled, medium diced 4 cups unsweetened almond milk 12 oz extra firm tofu 1 tsp salt 1 tsp Dijon mustard 1/4 tsp black pepper, coarsely ground 1/4 tsp nutmeg 2 pinches of cayenne pepper
In a saucepan combine sweet potato with almond milk and bring to a simmer on medium heat and simmer uncovered until sweet potatoes are tender, about 20 minutes. Strain sweet potatoes into bowl reserving almond milk.
Measure almond milk and if less then 3 cups add additional new almond milk to equal 3 cups. Place sweet potatoes in blender with almond milk tofu, salt, Dijon mustard, black pepper, nutmeg and cayenne and blend until smooth. Use as desired.
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