When the carrots are soft, add the tahini, nutritional yeast, paprika, garlic powder, and lemon juice. Turn off the heat. Blitz with an immersion blender or traditional blender.

When all the veggies are creamy and blended up, add the tapioca starch and blend again so that no lumps remain.

Pour this sauce back into the saucepan you were using and crank it up to a medium heat. Using a whisk keep stirring the sauce as it starts to heat up. After about 3 minutes when it gets close to a low simmer you'll start to feel it get thicker. Keep stirring and heating until it gets thicker than gravy but not quite like a paste, about 5-6 minutes total. Turn off the heat and use right away or pour it into a greased loaf pan and put it in the fridge until later. This will keep in the fridge for at least 3 days.

You can use this as a base cheese sauce for Mac & Cheese by adding extra liquid and cheese (vegan or regular), or turn it into queso by adding salsa, hot sauce and extra cheese (vegan or regular). To use to make a vegan grilled cheese, keep reading!

Butter both sides of 2 slices bread and stick them in large, hot skillet over a medium heat. Toast one side of the bread slices until they're as golden as you like it.

When it's looking good, flip the bread and grab the cheese. If you're using it right after you made it, you should be able to kinda spread and dollop it around to get the coverage you want on one slice of the bread. If you are using it out of the fridge it might be a little firmer but you're gonna need to just cut off pieces and place 'em around the top of one slice of the bread.

Once the cheese is on, add the other slice of bread on top, toasted side down, and press a little. Flip and keep toasting until both sides of the sandwich are golden and crispy.