I discovered this recipe on Facebook, contributed by one of our fabulous Food for Life instructors in South Carolina, Leslie H. I prepared it right away; it looked so good and easy. Brought it to friends for a tasting and rating, and the vote was in - WOW! I also made this recipe for a special after school program for 4th and 5th graders that I was involved with, and, much to my surprise, the kids loved it. One said, "This is the best mac n cheez ever!" Leave it to the kiddos to tell the truth! Check this out. This is so easy!!

Peel and chop 2 Yukon gold potatoes.
Put potatoes in pot of boiling water and boil for 2 minutes.
Then add to boiling water 1 chopped carrot.
Continuing boiling for 5 minutes.
To the boil, add 1/4 of a peeled onion (Do I really have to tell you to peel it?) and continue cooking all for 7 minutes.
At the end of 7 minutes, test veggies with knife to see if cooked.

Drain the veggies with slotted spoon, but keep the water in the pot. Add veggies to high speed blender or a Vita Mixer. To the veggies add:

1/2 cup raw unsalted cashews
1 1/2 cups of the boiling water
1 tsp salt
1 tsp onion powder
1 tsp garlic powder

Mix all well and, walla, you have a yummy, hard to believe mac and cheez sauce that you can use with whole grain or brown rice pasta, pour over potatoes, other veggies, and a myriad of other ways. Oh - tofu Benny, this makes a great Hollandaise sauce.