? Easy Vegan Mac & Cheese ? by @foragingforfigs ??Recipe: 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
Prepare your pasta as directed on the box and set aside, you can do this at any point.
Scrub potatoes and carrots (peel if desired). Chop potatoes and carrots into cubes about 1 inch thick.
Bring a large pot of water to a boil. Add potatoes and carrots and boil for about 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 rest of the pot and add the potatoes and carrots to a high-speed blender, or scoop them out of the pot and transfer them to the blender, taking care not to add too much extra water to the blender.
Add about 1/2 cup of the reserved water to the blender and blend on high until smooth. Add more water as necessary to reach your desired consistency. I ended up adding about 3/4 cup of water.
Add in remaining sauce ingredients and blend until smooth. blend for about 3-4 minutes until absolutely silky and smooth.
Add the sauce and mix it with your pasta until you’ve got the right amount (you will have leftover sauce!). Feel free to add any toppings you might like (crushed red pepper, stewed tomatoes, ketchup, etc.) and store the remaining sauce in the fridge for up to a week.
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