Broccoli with Vegan Cheese Sauce

Ingredients

Vegan Cheese Sauce:
• 3/4 cup thick, unsweetened canned coconut milk
• 2 tablespoon nutritional yeast, for a cheese flavor
• 3 tablespoons lemon juice
• 1 small clove garlic, crushed
• 3/8 teaspoon salt to taste
• Black pepper to taste
• 1/4 teaspoon ground mustard
• 1 tablespoon arrowroot powder to thicken (if your milk is thin, use 2 tablespoons)
• 1/2 medium carrot, finely grated, for a cheddar cheese color!
• 1/8 teaspoon nutmeg (optional)
• 1 tablespoon coconut oil
Steam the Broccoli:
• 1/2 cup filtered water to steam broccoli
• 1 bunch broccolini or broccoli, cut into buds, with or without stems

Instructions

Vegan Cheese Sauce:
1. In a small blender, add the coconut milk, nutritional yeast, lemon juice, garlic, salt, pepper, mustard, arrowroot, grated carrot, and optional nutmeg. Blend well until it's a smooth, creamy texture, a yellow color, and the carrot is liquefied. You could also do this with an immersion blender in a cup or small pan.
2. Add the coconut oil last and blend well. Pour the mixture into a small pan on the stove over low heat. Warm it slowly while stirring. When it begins to bubble, the arrowroot will thicken into a creamy sauce. Bring to a gentle boil while stirring, and then turn the heat way down. Do not bring to a full boil, or the coconut oil may separate. Keep warm.
Broccoli:
3. Put 1/2 cup water in a medium saucepan. Using a steamer, place trimmed broccoli inside. Bring the water to a boil, and then turn down to a low simmer for a few minutes. Taste the broccoli every minute or so, until it's "al dente" just right to eat. Do not overcook or it will be mushy. Put the steamed broccoli on a serving plate.
4. Pour Cheese Sauce over the broccoli and serve!