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carrot chardonnay sauce

food processor
steamer or pressure cooker for carrots
sauce pan to heat up
3, 9 inch carrots, peeled, cooked so that they are falling apart
1/2 cup vegan white wine ( I use fleur de california, vegan friendly, which you can order on the web in the states)
1 1/4 cup soy milk
2 tsp old bay seasoning
1 tsp lemon pepper that does not contain salt( I used Mrs. Dash)
1 TBL lemon juice
2 tsp either dulse flakes or kelp powder
2 TBL chives
Place all ingredients, except chives, into food processor and combine until a creamy sauce forms.  Taste to see if you may need more salt (old bay).  If the sauce seems too thick, add a little more milk or wine to the point of a sauce that will coat the back of a spoon.  Taste to make sure the sauce has a bold flavor.
Add Chives and Heat up in saucepan or microwave before use.

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