Vegan Mac and Cheese
Ingredients
- 1 box Whole Wheat or Gluten-free Pasta use any pasta of choice
- 2 Large Yukon Gold Potatoes
- 3 Medium Carrots
- 2 Cups Broccoli Florets
- 2 Cloves Minced Garlic
- 1/4 Cup Nutritional Yeast
- 1 Tsp Apple Cider Vinegar
- 2 Tbsp Freshly-Squeezed Lemon Juice
- 1 Tsp Dijon Mustard
- 1/2 Tsp Paprika
- 1/8 Tsp Turmeric Powder
- 1/2 Tsp Kosher Salt
- 1/4 Tsp Ground Pepper
Preparation
Wash and scrub the potatoes and carrots thoroughly under cold running water to remove any dirt and pat the excess moisture with a paper towel.
Using a potato peeler, peel the potatoes and carrots skin off and cut into large bite-sized chunks.
Add chopped potatoes and carrots to a large pot then pour over enough water to cover by 1 inch and season with a generous pinch of salt and bring the water to a boil over medium-high heat.
Boil for 15 minutes or until potatoes and carrots are easily pierced with a paring knife.
Meanwhile, add a steamer basket under another pot filled with about 1 cup water or use the same pot where the veggies are boiling if the water doesn't touch the steamer and steam the broccoli for 3-4 minutes or just until fork-tender.
Once the veggies are done, remove from the heat and place in a colander to drain, reserving about 1 cup of water from the veggies and allow the veggies to cool slightly.
Cook pasta according to the package instructions.
In a small mixing bowl, combine garlic, apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt and whisk until well combined and set aside.
Place the boiled potatoes, carrots, nutritional yeast and 1/2 cup of the reserved liquid to a blender.
Pour in the prepared garlic and vinegar mixture and blend until smooth and creamy, about 2-3 minutes and if needed, add more liquid to reach your desired consistency.
Add cooked pasta to a large serving bowl together with steamed broccoli, then pour the sauce on top.
Using a wooden spoon mix well until pasta is evenly coated in the creamy sauce and serve warm and enjoy.
