1cupsroasted, diced carrots(I cut them into 1 inch pieces)
1smallyellow onion, sliced
2garlic cloves
1tablespoonolive oil
1/4cupnutritional yeast
1/4teaspooncayenne pepper
1tablespoonminced fresh sage(1 tsp dried)
1/2teaspoonpink Himylayan salt
1/4teaspoonpepper
2-3cupscashew milkor milk of choice
Instructions
Place cashews in a small bowl and fill with water. Allow cashews to soak for 2-3 hours.
When cashews are almost done soaking, preheat the oven to 400 degrees. Toss diced carrots with 1/2 a tablespoon of olive oil. Place on a baking sheet and roast for 15-20 minutes, or until tender. Remove from oven and set aside.
Place a fry pan over medium heat. Add in onions, garlic, and remaining olive oil. Saute for 2-4 minutes or until tender and fragrant.
Drain the cashews and pat dry. Place cashews, carrots, onion, garlic and seasoning into the blender. Pour in half the milk and blend on high. Slowly add in more milk until desired consistency is reached.
Serve warm over pasta, tortilla chips, or steamed vegetables.
