Broccoli Mac & Cheese

Author: Heather Leno
Servings  –   2 3/4 cups total sauce Prep Time  – 5-10 minutes Cook Time  – 5 - 10 minutes including veggies
Ingredients:

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

 

1 cup water

1/2 cup raw cashews

1/4 cup + 2 tbsp nutritional yeast flakes

1 tbsp cornstarch —arrowroot will also work similarly **

1 1/2 tbsp lemon juice

1 tsp salt  &  onion granules

3/4 tsp Bakon Hickory Smoked Dried Torula Yeast

1/2 tsp garlic granules

1/4 tsp turmeric  &  celery salt

1 cup water
Instructions:
  1. Measure the carrots into a glass measuring cup. Add hot water to 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 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 potatoes.  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 1/2 cup sliced carrots and their cooking water with 1/3 cup of baby food pureed carrots made from carrots only and 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.  You will probably want to use 2 teaspoons instead of a tablespoon.