I have two "cheese"-type sauces that I use. This lighter version is the one I use most frequently as a topping for baked potatoes, which we serve with steamed broccoli and bacon bits or veggie bacon. It can also be used as a creamy base for potato or cauliflower soup.
1 med carrot, peeled and chopped
1 med onion, chopped
1c water
1c plain non-dairy milk
1 box silken tofu
1/2c nutritional yeast
juice of 1 lemon (optional)
1 1/4t salt
1t onion granules
1/4t garlic granules
Combine carrot, onion, and water in a small pot, bring to a boil, and cook until carrot is soft.
Add carrot, onion, and boiling water to blender (be careful of the hot water...you may want to let it cool down a little first!) and add milk, tofu, yeast, lemon juice, salt, onion granules and garlic granules. Process until smooth.
adapted from The Almost No Fat Cookbook by Bryanna Clark Morgan
and The Uncheese Cookbook by Joanne Stepaniak
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