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.
