Directions

Cheese Sauce

1. Put the water, cooked carrots, oil, nutritional yeast, arrowroot, lemon juice, salt, paprika, onion powder, garlic powder, smoked paprika, and cayenne in your blender. Blend until all of the carrot bits have vanished and the mixture is smooth, mix for about 2 minutes. 

2. Place in a saucepan over medium heat and whisk continuously until the sauce begins to thicken, about 3 to 5 minutes.

3. Slowly whisk in the milk beverage as needed to reach your desired consistency.

4.  Add more salt, to taste, if needed. I often add another 1/8 tsp. or so 

5. This sauce is best used immediately, but it can be cooled completely and stored in an airtight container in the refrigerator for up to 2 days. Gently reheat the sauce when ready to use, but do not bring it to a boil. 

Mac N Cheese

1. Boil macaroni noodles of choice and drain (Jovial, Red Lentil or Chickpea macaroni noodles are our favorites).

2. Add cheese sauce to coat and cover the pasta.

3. Add to a casserole dish and add extra cheese sauce on top.

4. Cook on 350 for 25 to 30 minutes.