Ingredients

• 2 Medium Potatoes
• 1 Medium Carrot
• 2 small garlic cloves 
• 1 teaspoon salt
• 1 tablespoon yeast flakes
• 1/2 cup peeled almonds
• 2 - 2 1/2 cups water or broth
• 1/2 lb. cooked macarroni 

Preparation

1. Cook the potatoes with the carrots and the garlic in enough water to cover them. Let them cool some. 
2. In a blender, put the peeled almonds with about 1 cup of water and blend until smooth. 
3. Add the cooked vegetables, the salt, the yeast flakes and enough broth, a little at a time, from the cooked vegetables and blend until very smooth. The consistency has to be very creamy more on the thick side but still able to pour out. (The sauce will get thicker as it cools down).
4. Mix the cheese sauce with the macarroni and serve warm.