Bavarian Vegan Cheese Sauce

• 1 medium potato, peeled and cubed
• 1 small carrot, thickly sliced
• 1 small onion, quartered
• 1 -2 garlic clove
• 1 cup vegetable broth (or water)
• 1 teaspoon salt
• 4 ounces silken tofu
• 12 cup nutritional yeast
• 1 dash hot sauce (optional)

1. Cook potato, carrot, garlic, and onion in the 1 cup of water till vegetables are very soft, about 10-15 minutes.
2. Pour into blender, along with tofu, salt and brewers yeast, and puree.
3. Add more broth or water if necessary.
4. The ending consistency should be very thick, like a cheese sauce.
5. If you like a bit of a "kick" to the sauce, like what using sharp cheddar would give, add some hot sauce.
6. You'll be tempted to use more than 1 cup of water, but don't until the final pureeing stage, since you don't want to end up making this too thin.
7. You can always add more water/broth/white wine at the end; however, this is not a sauce you can "cook down".
8. Serve over cooked rice, mixed with pasta, and vegetables, etc.

potato, carrot, onion, garlic, vegetable broth, salt, silken tofu, nutritional yeast, hot sauce

Taken from www.food.com/recipe/bavarian-vegan-cheese-sauce-457263 (may not work)