Mac & Cheeze Surprise Sauce (Shh! Shiitakes Inside!)

Mac and Cheeze Surprise SauceThis mildly seasoned sauce is popular with kids and adults. The garbanzo flour adds great protein, and the sauce is hiding a couple of powerful, and yummy, vegetables. It’s great on noodles, as seen here, potatoes, poured over steamed broccoli or mixed into grains or beans.I used Eden's Kamut Elbows, as they have a nice nutty flavor and add some great grain protein. If your family is gluten free, just use any of the amazing gluten-free elbows or noodles made by Tinkyada!Yield: 3 cups ½ cup chopped carrots, sweet potato or winter squash1 tablespoons olive oil, divided1 cup sliced shiitake mushrooms, stems removed2 ¼ cups plain unsweetened soy, rice, hemp or almond milk¾ cup nutritional yeast flakes¼ cup garbanzo bean flour1 teaspoon fresh lemon juice1 teaspoon yellow mustard2 teaspoons white or yellow miso paste2 teaspoons onion powder1 teaspoon salt

Directions

1. Steam or boil the carrots for 5 minutes, until soft.
2. Warm 1 tablespoon olive oil in a medium skillet over medium heat. Add the mushrooms and sauté for 6 minutes, until they begin to brown.
3. Combine the cooked carrots, mushrooms, soy milk, and remaining ingredients in a blender. Blend on high until smooth and creamy.
4. Transfer to a medium saucepan and bring to a simmer, whisking constantly for about 5 minutes.
5. Pour over cooked macaroni noodles, vegetables, or other dish.
6. Extra sauce will refrigerate well for up to 4 days.