Alisa says, "This is my go-to cheesy sauce base since it’s so darn easy to make, and it’s easily adaptable to taste. The carrots add a wonderful orange hue, a touch of body, and just the right amount of natural sweetness to brighten the flavors without overpowering. The smoked paprika adds a “barbecue” vibe as my husband puts it, and is completely optional."
Put the water, cooked carrots, oil, nutritional yeast, starch or flour, lemon juice, salt, paprika, onion powder, garlic powder, smoked paprika (if using), and cayenne in your blender. Blend until all of the carrot bits have vanished and the mixture is smooth, about 2 minutes.
STOVETOP MAC & CHEEZE RECIPE: Cook 16 ounces dry macaroni (gluten free, if needed) according to the package directions. Stir the cooked pasta into the sauce while still warm. For a more complete meal that serves 4 to 6 people, stir in steamed cauliflower or broccoli florets and a favorite cooked protein.
~ Nutrition facts calculated for sauce only, no noodles.