Mac and Cheeze Surprise Sauce
By: Alex Jamieson
Published: Tuesday, August 9, 2011 - 12:45pm

Ingredients




½ cup chopped carrots, sweet potato or winter squash
1 tablespoons olive oil, divided
1 cup sliced shiitake mushrooms, stems removed
2 ¼ cups plain unsweetened soy, rice, hemp or almond milk
¾ cup nutritional yeast flakes
¼ cup garbanzo bean flour
1 teaspoon fresh lemon juice
1 teaspoon yellow mustard
2 teaspoons white or yellow miso paste
2 teaspoons onion powder
1 teaspoon salt

Preparation

1 Steam or boil the carrots for 5 minutes, until soft. 2 Warm 1 tablespoon olive oil in a medium skillet over medium heat. Add the mushrooms and sauté for 6 minutes, until they begin to brown. 3 Combine the cooked carrots, mushrooms, soy milk, and remaining ingredients in a blender. Blend on high until smooth and creamy. 4 Transfer to a medium saucepan and bring to a simmer, whisking constantly for about 5 minutes. 5 Pour over cooked macaroni noodles, vegetables, or other dish.

About

 
 
This mildly seasoned sauce is popular with kids and adults. The garbanzo flour adds great protein, and the sauce is hiding a couple of powerful, and yummy, vegetables. It’s great on noodles, as seen here, potatoes, poured over steamed broccoli or mixed into grains or beans.
I used Eden’s Kamut Elbows, as they have a nice nutty flavor and add some great grain protein. If your family is gluten free, just use any of the amazing gluten-free elbows or noodles made by Tinkyada!