| Vegan White "Cheesy" Noodle Sauce |

Serves 8

Ingredients:

• 4 medium potatoes, chopped
• 1/2 white onion, diced
• 3 medium length white/yellow carrots (traditional orange carrots can be substituted for a more "cheddar" color), chopped
• Juice of 1 & 1/2 lemons (add more to taste)
• 2 medium garlic cloves
• 2-3 Tbs Nutritional Yeast (add more to taste)
• 1/4 cup cashews (I prefer roasted and not soaked for the taste and texture; a salted cashew is optional just adjust your salt input)
• Salt to taste
• 1 can full fat coconut milk [(or) 1 1/2 cups cashew milk + 1/8-1/4 cups shredded coconut]
• Optional:
  • 1-2 tsp smoked paprika or color and taste
  • 1-2 tsp turmeric for a more "cheddar" color

Directions:

• Boil potatoes, onion and carrots until soft.
• Add 2/3 of boiled vegetables to blender. Add the remaining ingredients and blend on highest setting until smooth. Add lemon, garlic, and salt to taste. If a thinner sauce is desired add more liquid of choice. If thicker, add more of the boiled vegetables.
• Save the remaining vegetables and saute in the morning for a delicious quick breakfast.
• Save any unused sauce and use to refresh reheated noodles for lunch the next day or add to a soup to thicken and make a richer broth.