UNPROCESSED CHEEZE SAUCE
This recipe is from Joanne Stepaniak’s “The UN-Cheese Cookbook.” Stepaniak says, “I’ve often fantasized about a sauce as velvety smooth and cheezy as the one I imagine June Cleaver made for Ward and the boys, but which would also be low enough in fat so I could indulge guilt-free. Well, if you are like me, wait no longer. Here is an all-American cheeze sauce that is rich tasting, soothing, and satisfying. Pour it over broccoli, potatoes, or elbow macaroni to instantly create those Norman Rockwell dreams. For a filling fondue, serve this sauce from a fondue pot accompanied by all your dipping favorites from bread cubes to vegetable wedges, or even fresh, seasonal fruit.”

1 med. potato, peeled and coarsely chopped
1 med. carrot, scraped and coarsely chopped
1 med. onion, coarsely chopped
1 C. water
½ C. firm silken tofu, drained and crumbled
½ C. nutritional yeast flakes
2 Tbsp. fresh lemon juice
1 ¼ tsp. salt
1 tsp. onion granules
¼ tsp. garlic granules

1. Place the potato, carrot, onion, and water in a saucepan and bring to a boil. Cover and reduce heat to medium. Simmer for about 10 minutes or until vegetables are tender.
2. Transfer to a blender along with the remaining ingredients. Process until velvety smooth.
3. Serve immediately or return to saucepan or fondue pot to keep warm.
4. For a richer sauce, add an additional ½ cup of tofu during processing.

Yield: 4 cups