Servings: Servings 3 cups sauce

4 small whole red potatoes you'll need 1 cup mashed after cooking 4 small whole red potatoes you'll need 1 cup mashed after cooking
1/2 of a large white onion chopped ½ of a large white onion chopped
1 cup lite canned coconut milk (Use any plant milk, creamy is recommended) 1 cup lite canned coconut milk (Use any plant milk, creamy is recommended)
1 cup water 1 cup water
2 heaping T finely minced garlic 2 heaping T finely minced garlic
1 teaspoon fine sea salt 1 teaspoon fine sea salt
1/2 teaspoon ground black pepper ½ teaspoon ground black pepper
1/2 cup fresh parsley or cilantro ½ cup fresh parsley or cilantro
1/4 cup nutritional yeast 32 g (provides depth of flavor, so don't omit) ¼ cup nutritional yeast 32 g (provides depth of flavor, so don't omit)
1tablespoonfresh lemon juice to taste 1tablespoonfresh lemon juice to taste
Note Note
This makes a lot which you will be thankful for! You can serve this over linguine (recommended type of pasta), over roasted potatoes (which was simply amazing!) or honestly, it tastes incredible on it's own, like a soup. This makes a lot which you will be thankful for! You can serve this over linguine (recommended type of pasta), over roasted potatoes (which was simply amazing!) or honestly, it tastes incredible on it's own, like a soup.

Wash your potatoes (do not peel them!) and you can either roast them whole on a pan at 415 degrees for 40 to 45 mins until tender or for a much quicker version, microwave them for around 6 minutes until tender. Cook them whichever way you like, just make sure to leave the skin on so it keeps them moist. After you have cooked them, remove the skins and mash and then measure out 1 cup. Add to a food processor.
Note: If you want to serve them over roasted potatoes, then you will need another pan lined with parchment paper. Add 4 more red potatoes and 1 large sweet potato, cut into ½ inch chunks, and add to the pan and roast at 415 degrees for about 30 minutes until fork tender and golden brown.
While your potatoes are cooking, prepare the sauce. Add the milk, water, onion, garlic, salt and pepper to a sauce pan and stir well. Bring to a boil and once boiling, cover and turn to simmer for 10 minutes exactly.
Note: If serving over pasta, prepare your pasta while the sauce is cooking and don't forget to salt your boiling water, so the pasta doesn't come out flavorless.
Add your sauce to the food processor (with the cooked potatoes) along with the parsley/cilantro  (I removed the stems), nutritional yeast and lemon juice.
Blend until very smooth, about a minute.
Taste and add any more salt or lemon juice if needed. Serve either as a soup, over pasta (with lots of veggies) or over roasted potatoes. All 3 were fabulous, but the roasted potatoes were by far my favorite and I didn't have to cook a bunch of extra veggies.

Vegan, gluten-free, oil-free, nut-free, low-fat, low-sugar  Vegan, gluten-free, oil-free, nut-free, low-fat, low-sugar