Originally Posted by MozIsMyShepherd
How do you make cheese sauce out of sweet potato? Also I used to love pancakes but stopped making them when turned vegan as always made them with milk and egg in the past
For the cheese sauce, I peel, chop and steam a sweet potato until soft. Then I add it to my blender (I have a high speed blender, but a food processor would work too) along with a small block of silken tofu, about a 1/3 cup of nutritional yeast flakes, 1/2 cup of almond milk, and spices like onion powder, garlic powder, paprika, cumin, or whatever looks good. I blend it until creamy, then add to a pot on the stove and heat it up and pour over cooked macaroni for mac and cheese, or over baked potatoes and broccoli or any other dish that requires a cheese sauce. It has a slight sweetness to it, sort of how I remember cheese having, and makes a really thick creamy sauce and deep orange/yellow color.
I have made so many types of vegan pancakes I have lost count lol. Eggs are so yesterday for pancakes! Off the top of my head I have made: applesauce pancakes, sweet potato pancackes, banana rice flour gluten free pancakes, buckwheat blueberry pancakes (raw version, gluten free version, and vegan with gluten version), coconut pancakes, pumpkin pancakes, orange spice pancakes, chocolate pancakes, lemon pancakes, zucchini pancakes, strawberry sparkling water pancakes, "buttermilk" pancakes, gingerbread pancakes. I know there are more but can't think of them. There are so many ingredients you can use in place of eggs. Even just sparkling water in plant milk and baking soda can make very fluffy pancakes with no binder needed. I often use flax eggs, sometimes pumpkin or banana acts as the binder, or applesauce. Sometimes tofu does the trick, or peanut butter/tahini etc. I have used fresh blended orange or lemon juice in place of plant milks to mix with the batter too. I have found that mixing a tablespoon of lemon juice or vinegar in soy milk and adding a little baking soda and/or salt in the batter makes lighter pancakes. Soymilk curdles like buttermilk and works very well for baking, more so than other plant milks. I'm not sure why. It works really well for homemade vegan mayonnaise too wheras other plant milks don't seem to work as well for that purpose. But I have used almost every imagineable plant milk for various pancakes, including coconut milk for the coconut ones. I have used pancake recipes from Post Punk Kitchen website, Fat Free Vegan (the strawberry ones), and just random blogs. It's really fun to experiment with pancake recipes. They are harder to mess up than other recipes. If worse comes to worse, you can hide them in fruit compotes or maple syrup and they still taste good.