No Cheese Cheese Sauce

RECIPE No cheese cheese sauce

Makes approximately 32 oz+ of sauce. Will stay in fridge in an airtight container for 5-7 days.

Ingredients

• 4 carrots- peeled and roughly chopped, you can sub with little baby bagged guys- about three handfuls

• 2 medium or 1 large sweet potato- peeled and chunked

• *I also like rutabaga at the right time of year, which you can sub either of the above veggies for, you would need one medium size rutabaga, peeled and chopped

• 1 white onion- chopped, I used a sweet white

• 1 cup raw cashews soaked overnight (or you can boil water, and then pour over nuts to cover them and steep for about 20 minutes. You’ll drain this water either way. If you have a nut allergy at home you can sub with a can of coconut CREAM Or I have also used Ripple brand half & half. 😉

• 2 tsp Apple Cider Vinegar

• 1 tsp garlic powder

• 1 TBSP nutritional yeast

• salt to taste, I used a little pink Himalayan and a pinch of muldon (wide, flat flake sea salt- great for finishing foods as well

• 1 ½ cup- 2 cups vegetable broth (used to adjust thickness and cover veggies)

Preparation

1. Put all Veggies in a pot and cover with water (you’re going to want to save the water from this so if you have a pasta pot with strainer, this is a great choice)

2. Boil the veg until the taters and carrots are soft, drain and save your H2O

3. Put your veggies in a large blender with soaked cashews (or can of coconut cream) and remaining seasonings.

4. Pour in Vege Water to cover and blend low to high, until smooth and creamy, adding vegetable broth if necessary to get to your desired consistency.

5. While the sauce is still warm, pour over and mix with your freshly cooked noodles or veggies, or let cool a bit to use for your dip.

Tips

Mac & Cheese Pasta Pro Tip- adding a little vegan butter or neutral flavored oil to your noodles before adding this sauce or any sauce will make your pasta creamier and help the sauce adhere to the noodles.

I like to divide this giant batch into sauce for pasta and then the other half I mix with a container of salsa ( I like garden fresh, or homemade ) and then you have a nice queso!