New plant based cheese sauce with potato broccoli waffle is the recipe I will be sharing with you today. This waffle is a great way to get your 50/50 plate in in one yummy waffle. Here is what you will need to make my new plant based cheese sauce and potato broccoli cheese sauce.
Ingredients for new and improved plant based cheese sauce:
3 cups Yukon gold potatoes cut into chunks
1/2 cup chopped carrots
1/2 onion cut into chunks
1/4 cup raw cashews
3 T nutritional yeast
1 tsp. smoked paprika
1 1/2 tsp garlic powder
1 tsp onion powder
1 to 2 tsp salt
juice of 1/2 lemon
1 to 2 cups cooking water depending how thick or thin you want sauce.
Instructions:
Add veggies to a pot filled with water and boil till fork tender. Then scoop out veggies into a blender reserving cooking water. Add the rest of the ingredients including cooking water and blend till smooth. Let cool and store in jars and it will last about a week in the fridge

Ingredients for potato and broccoli waffle
2 small pre cooked Yukon gold potatoes
1 cup pre steamed broccoli
salt
onion powder
garlic powder
smoked paprika
chopped green onion for garnish
Instructions:
pre-heat waffle iron
mash potatoes with a fork and then mash broccoli and put them together and season and mix well. Place entire bowl of mixture into your waffle iron and smooth with a spatula to make sure it is in a even layer. Close lid and cook for at least 10 minutes before checking. When waffle comes out fairly easily it is done, it not cook for another 2-3 minutes. Top with cheese sauce and garnish with green onion

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