Broccoli Mac & Cheese

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This vegan cheese sauce is delicious with vegetables (great over broccoli or cauliflower) and can also make several fun quick meals.  Choose your favorite kind of macaroni, baked potatoes (or sweet potatoes), and add steamed vegetables such as broccoli, cauliflower and carrots.  Top with the hot cheese sauce and serve with a large salad and some crusty bread.  There you have it, fast and healthy!   Sauces are a good way to serve flavorful and nutritious meals in minutes.

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Broccoli Mac & Cheese

Servings  –   2 3/4 cups
Prep Time  – 10-12 minutes
Cook Time  – 5 minutes

Ingredients:

hot water

1/2 cup sliced carrots * see Note below for quick option to eliminate this step

1 cup hot water

1/2 cup raw cashews

1/4 cup nutritional yeast flakes

1 tbsp arrowroot powder cornstarch will also work similarly**

1 tbsp lemon juice

1 tsp salt or to taste

1 tsp onion granules

3/4 tsp Bakon Hickory Smoked Dried Torula Yeast

1/4 tsp garlic granules

1/4 tsp turmeric

1/4 tsp celery salt

1 cup hot water


Instructions:
  1. Measure the carrots into a glass measuring cup. Add hot water to measuring cup until it reaches the half cup mark. Put in the microwave and cook on high for one minute. Cover and cook on half power for another minute or two until carrots are tender.  Drain carrots and put them in the blender.
  2. To the blender, add all but the last cup of hot water.
  3. Blend until everything is smooth as silk.
  4. Pour this into a saucepan, rinse the blender with the final cup of water and add it to the pan.  Cook and stir over medium heat until thickened and bubbly.  You may adjust thickness to your personal taste; it will thicken further as it stands.
  5. Serve over steamed vegetables and macaroni or baked potato.  Also delicious as a sauce for broccoli or cauliflower alone.

Notes:

*If you want to omit the step for cooking the carrots, you may replace the hot water and 1/2 cup sliced carrots with 1/3 cup of baby food carrots made from carrots only with no added water.  I just keep some of the little jars in my pantry for a very quick sauce process.

**If you are freezing any leftover sauce, the arrowroot works best as cornstarch results in a funny texture until recooked.