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By Fredrica Syren:

This is a sauce I like to make up a lot of and keep in fridge because it’s so versatile and be used not only for mac and cheese but also drizzled over nachos or as a dipping sauce for roasted potatoes and vegetables. The possibilities are endless. I also like that this sauce only contain good ingredients: carrots, nuts nutritional yeast.

 

 

 

 

 

 

 

  • 2 medium carrots
  • a handful of raw cashews
  • ¼ cup nutritional yeast
  • Salt to taste
  • ½ cup Almond milk
  • A dash Smoked paprika (optional but gives a smoky taste to the sauce)
  • 1 tsp minced pickled jalapenos (optional but perfect if you want a spicy nacho cheese)

Peel and cook carrots until soft. Drain and place carrots and all rest ingredients in a high-speed blender and blend until complete smooth. Toss with cooked pasta and let it get warm. Sauce will last a week at in a jar with lid in fridge.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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