Ingredients

• Ingredients Sweet potato – 2/3 cup or 100g Nutritional yeast – 2 heaped tablespoons White or brown miso paste – ½ teaspoon Beer (can be regular, gluten-free or alcohol-free) – 160ml Plant milk – 160ml Cider or white wine or rice wine vinegar – ½ teaspoon Onion powder – 1 teaspoon Garlic powder – 1 teaspoon Potato starch – 1 heaped tablespoon (or corn starch – 1.5 heaped teaspoon) Tapioca starch – heaped teaspoon Rapeseed oil – 1 tablespoon Salt – ¼ tsp

Preparation

• Method 1. Peel the sweet potato, dice into cubes, and boil for ten minutes or until soft. When ready, drain. 2. Whilst the sweet potato is boiling, put the rest of the ingredients into a blender or Nutribullet, starting with the wet ingredients, then adding the dry ones. Add your cooked sweet potato when ready. 3. Blend until smooth and creamy. 4. At this point, set aside any sauce you don’t want to use right away and pop in the fridge or freezer. 5. To cook the sauce, pour into a non-stick saucepan or frying pan on a medium heat. Cook for 3-5 minutes until the sauce thickens and is hot but not boiling, then turn the heat down as it thickens. Make sure to stir continually with a flat bottomed spatula to stop anything sticking to the pan. 6. When the sauce is thick and silky like a custard, take off the heat and add it to your favourite recipe immediately! (We like to pour over cooked macaroni, add a herby breadcrumb crumb and bake for 20 minutes in the oven for an easy and delicious mac n cheeze.)