Vegan Mac and Cheese (Gluten Free, No Nuts,No Dairy)

Ingredients

·         8 oz of Lentil Pasta (or any healthy pasta that you like)

 Cheese Sauce:

·         1 cup Russet Potato, peeled and diced into 1" cubes (about 1 medium)

·         1/2 cup Carrots, chopped into 1/2" pieces (about 1 medium)

·         3 tbsp Nutritional Yeast

·         1/2 cup Unsweetened Soy milk or any non-diary plant based milk

·         2-3 tbsp of vegan cream cheese

·         1-2 tbsp Mustard

·         1 tsp Apple Cider Vinegar

·         1/2 tsp Garlic Powder

·         1/2 tsp salt or salt subsitute, plus more to taste

·         Optional : Add 2 cups of raw or steamed broccoli in step 5

·         A dash of cayenne pepper

·         A sprinkle of black pepper on top or red pepper flakes

Instructions

1.      Bring a medium pot of water to a boil while you peel and chop your potatoes and carrots. Place the chopped veggies into the boiling water and cook for 8-10 minutes, or until the carrots are easily pierced with a fork. 

2.      Drain your potatoes and carrots, then set aside. Briefly rinse out the pot, then re-fill with water and bring to a boil again.

3.      Add in your pasta of choice and cook according to package instructions.

4.      Combine the steamed potatoes and carrots with the rest of the remaining ingredients in a food processor or high-speed blender and blend for 1-2 minutes, until it is a thick velvety texture and no chunks remain.

5.      Drain your pasta. Return it to the pot and pour the cheese sauce over it, stirring to combine it well. 

6. Devour a big bowl!