1 3/4 c water
1/4 c canola oil
2 tsp lemon juice
2/3 c chopped cooked (very soft) carrots
1/4 c nutritional yeast flakes
1/4 c arrowroot starch
2 tsp onion powder
1 1/2 tsp salt
1 c unsweetened coconut milk
Combine everything except the milk in a blender or food processor.
Blend until smooth.
Pour into a medium saucepan and whisk continuously over medium heat 3-5 minutes,
until it begins to thicken.
Slowly whisk in the milk, stirring constantly, until it reaches desired consistency.
Makes two cups.
You can stir this into a pound of macaroni for mac and cheese. I made half the amount and used it to top taco casserole, in place of shredded cheddar cheese. I was a little nervous about this, but the sauce sort of congealed and was not runny at all. It worked and tasted great!
This recipe was adapted from the Go Dairy Free cookbook.
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