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
Cook the pasta according to package directions until al dente.
While the pasta is cooking, boil the potatoes, carrots, and broccoli in a pot of water until tender, about 10-15 minutes.
Drain the vegetables and transfer them to a blender.
Add the minced garlic, nutritional yeast, apple cider vinegar, lemon juice, Dijon mustard, paprika, turmeric powder, salt, and pepper to the blender.
Blend the mixture until smooth to create the cheese sauce.
Drain the cooked pasta and return it to the pot.
Pour the blended sauce over the pasta and stir well to combine.
Heat the mixture over low heat if needed, then serve immediately.
