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Categories:Viewed: 45 - Published at: 4 months ago
Ingredients
- 1 cup water
- 1 medium potato, peeled and chunked
- 1/2 medium carrot, peeled and chunked
- 1/2 medium onion, peeled and chunked
- 1/2 cup reduced fat, firm regular tofu, crumbled
- 1/2 cup nutritional yeast
- 1 TB lemon juice
- 1/2 tsp salt
- 1 TB light miso
- 1/4 tsp garlic granules
- Add dijon mustard to taste
Method
- Cook first 4 ingredients in a small sauce pan. When the carrot is tender, add the cooked vegetables to the blender with remaining ingredients. Blend until very smooth. Serve immediately or refridgerate (it will keep for a week and can be gently reheated)
