Super Easy Vegan Mac and Cheese
Ingredients
- 1 box Whole Wheat or Gluten-free Pasta
- 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, 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.
Cook the pasta according to package directions
In a blender, combine the boiled potatoes, carrots, minced garlic, nutritional yeast, apple cider vinegar, lemon juice, dijon mustard, paprika, turmeric, salt, and pepper until smooth
Mix the sauce with the cooked pasta and add the steamed broccoli
