Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Water | not in our table | 0 |
| Arrowroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/3 cup Inst. mashed potatoes
- -Idahoan brand, or boiled
- 2 cup -Water
- 4 oz Roast peppers
- 1 tsp Onion powder
- 1/3 cup Nutritional yeast
- 2 tbsp Arrowroot
- 3 tbsp Lemon juice
- 1 1/2 tsp Bouillon, or imit. chicken
- -base
- =
Directions
1 Add all ingredients to a blender or food processer and blend until smooth.
2 Then add to sauce pan and heat on medium with continuous stirring until barely boiling and sauce is thick and smooth.
3 Serve imeejetly, if not sooner.
4 Great on anything on which you"d use a cheese sauce or it"s even good by itself.
5 If you reheat, first add a little water, stir, then heat.
6 : the original rcp calls for pimientos, but roast peppers give it a much better flavor.