Creamy Faux Cheesy Sauce

This post is definitely going to need some creative cleaning up, but I wanted to share the recipe for anyone who wants to try it.

 1 cup raw cashews, soaked for 4 hours.  Set aside.

1 medium head cauliflower, cut into florets
1-2 carrots, depending on desired color of finished sauce, peeled and diced
1/2 tsp. garlic powder
1 tsp. salt
2-3 cups water or vegetable or chicken stock
Combine cauliflower, carrots, garlic powder, salt and water in medium saucepan.  Cover and bring to boil over high heat.
Boil until vegetables are tender.  Drain, reserving cooking liquid.

Drain cashews.

Put cooked, drained vegetables and cashews into blender jar.  I use a Vitamix.

Add to vegetables in blender:
1 Tablespoon Nutritional Yeast
1 teaspoon ground mustard
2 tsp. Red Wine Vinegar (I like to use Garlic infused)
salt to taste
1/4 tsp. ground white pepper (optional), to taste
1-2 cups reserved vegetable cooking liquid, OR reserved pasta cooking liquid.  Use 1 cup to start with and add more until desired consistency.

Blend until creamy and smooth.  Reheat in saucepan over low heat if necessary.

Enjoy!

*To make a spicy version, stir in a diced green chilies or salsa.