Easy Vegan Mac and Cheese
Ingredients
- 1 box of your pasta of choice
- 3 medium Yukon Gold potatoes (or 2 large)
- 3 regular sized carrots
- 1 cup water reserved from boiling the potatoes and carrots
- 1/4 cup nutritional yeast (add more if you desire)
- 2 tbsp freshly-squeezed lemon juice
- 1 clove minced garlic
- 1 tsp apple cider vinegar
- 1 tsp salt
- 1/2 teaspoon Dijon or brown mustard
- 1/8 tsp paprika
- 1/8 tsp turmeric
Preparation
Prepare your pasta as directed on the box and set aside.
Scrub potatoes and carrots and chop them into 1-inch cubes.
Bring a large pot of water to a boil, add potatoes and carrots, and boil for 10-15 minutes until fork tender.
While the potatoes and carrots are boiling, add the rest of the ingredients except the pasta to a bowl.
Once the potatoes and carrots are soft, reserve about 1 cup of water from the pot.
Drain the potatoes and carrots and transfer them to a high-speed blender.
Add about 1/2 cup of the reserved water to the blender and blend on high until smooth, adding more water as necessary to reach desired consistency.
Add the remaining sauce ingredients and blend for 3-4 minutes until silky and smooth.
Mix the sauce with your pasta, add any desired toppings, and enjoy, storing leftover sauce in the fridge for up to a week.
