Mother's Velvety Cheeze Sauce

• 1 medium potato peeled and chopped
• 3/4 cup water
• 1/2 cup carrot chopped
• 1/2 cup onion chopped
• 3/4 cup tofu 1/2 pkg. crumbled
• 1/3 cup nutrtional yeast flakes
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt
• 1/4 teaspoon garlic granules

1. Boil potato, water, carrot and onion. Reduce to medium, cover and simmer stirring once or twice 10 minutes or until tender

. 2. Put vegetables, their cooking liquid and remaining ingredients in blender and puree into smooth sauce.

3. Rinse out saucepan and return blended mixture to it. Place over low heat and warm, stirring often, until hot.

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