Dijon Horseradish Sauce

I was just looking to create a sauce for roasted potatoes and broccoli to jazz them up a bit. Some kind of potato salad twist type thing.

I landed on a mustard based sauce since I had a fresh bottle of dijon. You know what they say, use what you have. That advice applies now more than ever, under current circumstances.

This is super easy to put together. Whisk together a few ingredients and you're all set. Keep those potatoes moist and delicious. A lighter, fresher variation on classic potato salad. And, of course, vegan.

Ingredients
2 tbls dijon mustard
2 tbls apple cider vinegar
2 tbls hot sauce
1 tbl horseradish
2 tsps salt
1 tsp garlic powder
2 tsps turmeric
2 tbls olive oil

Whisk together all ingredients except olive oil.

Drizzle in the oil while whisking until a nice emulsion is formed.

I created this for roasted potatoes and broccoli, but this sauce has endless possibilities. It's tangy, spicy and a little bit creamy. Go nuts with it!


Revised * Vegan Mac and Cheese

There are a lot of vegan mac and cheese recipes all over the internet. What makes this one a little different is the use of silken tofu. I think it creates the ideal cheese sauce texture and viscosity.

Since tofu has no fat and real cheese has fat I used some olive oil to add the richness you'd expect.

White mushrooms add the umami factor to bring it all together. Some chick peas and their aquafaba complete the creaminess profile.

Cheese Sauce
1 12 ounce container silken firm tofu, drained
2/3 cup nutritional yeast flakes
1/2 pint button mushrooms *** see revision notes below
1 tbl spicy mustard
1/3 cup chick peas + 2 tbls aquafaba
1/3 cup almond milk
3 cloves garlic
3 tbls olive oil
2 tsps turmeric
2 tsps paprika
3 tsps garlic powder
1 tsp onion powder
1 tsp cayenne powder
1 tsp crushed pepper flakes
3 tsps salt
2 tsps black pepper

This makes enough sauce for an entire box of elbow macaroni.

It's surprisingly easy to make. The list of ingredients migth seem kinda long, but most of them, if not all,  you probably already have on hand. Buzz up all the components in a food processor until smooth and creamy.

Pour sauce over cooked and drained macaroni. Retain a few tablespoons of the pasta water in the mix to starch things up a bit.

At this point you can simply serve it in a bowl and add your garnishes.

*** This version looks great and tastes great, however if you're not going to eat it all in one sitting the mushroom will turn it brown. Still tastes awesome, but not as pretty. If you need the color to last try cooked yellow corn or canned corn in place of the mushrooms.