Vegan Mac & Cheese

November 3, 2018April 24, 2019 Sari

1 large potato boiled

1 large carrot boiled

1 small onion, diced

1/2 cup of water reserved from boiled veggies

1/4 cup Earth Balance (vegan butter option)

1/4 cup nutritional yeast

2 tbsp coconut, soy or almond milk

1/2 tsp each salt, garlic powder, onion powder, turmeric

1 tsp dijon mustard

Place boiled carrot and potato, and onion in food processor and blend well. Add water reserved from boiled potato and carrot, along with rest of ingredients. Blend well. Pour over casserole dish filled with choice of pasta. Quinoa and brown rice macaroni works well in this dish. Spread over pasta and sprinkle with bread crumbs if desired. Bake in oven at 350 degrees F for approximately 15 minutes to brown.

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