This is a fabulous, rich, thick cheez sauce which goes extremely well with vegetables or pasta.
1 medium potato, peeled and coarsely chopped I don't bother peeling
3/4 c. water
1/2 c. chopped carrot
1/2 c. chopped onion
3/4 c. firm silken tofu
1/3 c. nutritional yeast
1 tbsp. lemon juice
1 tsp. salt
1/4 tsp. garlic granules
* Place first 4 ingredients in a pan, bring to the boil, and simmer for 10 mins/until tender
* Puree all contents of pan and other ingredients until smooth
* Place blended mixture in pan over low heat and warm through until hot.
I've mixed this with macaroni and baked in the oven for 10 minutes or so, and been told it's the best mac & cheese ever - by a meat-eater.