Hot Carob Ummm...

1 Cup Soy Milk (plain of vanilla flavor)
2 Tablespoons - 1/4 Cup Carob Chips (amount depends on how chocolaty you want it to be)
1 teaspoon vanilla
1 teaspoon cane juice crystals

Directions:
Whiz in blender and then heat in a sauce pan on medium until hot to the temp you prefer. ENJOY!!!!!!!!

Creamy Alfredo Sauce

1 whole garlic bulb, roasted
½ Cup cashews
1 ½ Cup water
1 Tablespoon onion powder
1 Tablespoon nutritional yeast flakes
½ block firm tofu (1 cup)
1 teaspoon olive oil
½ teaspoon sea salt
1 Tablespoon Bragg Aminos®
1 ½ Tablespoon corn starch or arrowroot powder, mixed in ½ cup water

Directions:
Squeeze the roasted garlic cloves (after cold down) to release the garlic. In a blender blend all the above ingredients (except the arrowroot powder and ½ cup water) on high until smooth and creamy. Pour into sauce pan and bring to a simmer. Add the corn starch mixture and whisk constantly until creamy. Serve with fettuccini noodles, steamed vegetables and garlic bread.

Macaroni and Cheese

Macaroni:
2 quarts water (4 cups)
1 teaspoon sea salt
2 cups macaroni noodles

Directions:
Cook and drain. Place in a casserole dish, about 8”x12” and cover while making the cheese. Preheat oven to 350 degrees.



Cheese:
1/2 Cup cashew nuts
2 ½ Cups water
1 Tablespoon fresh lemon juice
1 4oz jar pimentos
½ teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoon sea salt
3 Tablespoons yeast flakes

Directions:
Blend all the above ingredients until very smooth. While blending, in a cup (or glass) mix ½ Cup water and
2 ½ Tablespoons corn starch, set aside. Pour mixture from blender into a sauce pan and heat on medium. Then add the corn starch mixture. Let thicken, then pour over top of macaroni and bake for 20 minutes in preheated oven at 350 degrees.