Faux Cheesy Sauce

Cook:  
1 small potato 

1 small carrot in 1 1/3 c water

Blend with:

 2 Tbsp washed* cashews

 ¾ tsp salt

 2 Tbsp Lemon Juice

 dash celery salt

 1 Tbsp Nutritional yeast (optional, adds more of a cheese flavour)

Note: If you are on a diet free of starchy vegetables, you substitute the potato and carrot with: 1 cup cooked white beans, 1 Tbsp of frozen or fresh red pepper & approx 1 cup of water, but adjust that to make a nice sauce consistency.

Wash: Cashews, come from third world countries, sanitation is limited, and often drying of nuts vegetables, and rices takes place on the pavement where automobiles, animals, and people travel.  Measure the cashews into a pint sized jar.  Cover the opening of the jar with a piece of window screen about 6 inches square, and screw the ring on.  Warm the jar with hot tap water, then drain, and pour boiling water to fill the jar.  Let that sit about 10 min, then thoroughly rinse the cashews, and then put them into the blender. 

This recipe does not freeze well, but I was leaving on holiday, and had to freeze a batch to keep it from spoiling.  When thawed, it was spongy, yet watery.  I put it back in the blender, and it came back to life nicely.