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Vegan Mac & Cheese
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Ingredients:
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| 5 Cups Potatoes, peeled, chopped, and cooked (recommend using Yukon gold and red potatoes)+ Add to Shopping List |
| 2 Cups Carrots, peeled, chopped, and cooked+ Add to Shopping List |
| 1 - 1 1/2 Cups Starch Water, from boiled potatoes+ Add to Shopping List |
| 1/2 Cup Nutritional Yeast+ Add to Shopping List |
| 1/3 Cup Fresh Squeezed Lemon Juice+ Add to Shopping List |
| 2 Tsp Dijon Mustard+ Add to Shopping List |
| 3 Cloves Garlic, minced+ Add to Shopping List |
| 1 Tsp Paprika+ Add to Shopping List |
| 1 Tsp Black Pepper+ Add to Shopping List |
| 2 Tsp Salt+ Add to Shopping List |
Directions:
- Peel and chop the potatoes and carrots. Add to a large pot and cover with water. Bring the water to a boil and cook the potatoes and carrots until soft. Reserve 1 ½ cups of the water and drain the rest of the water.
- Let the potatoes and carrots cool slightly, then add to a blender.
- Add 1 cup of the starch water to the blender, the nutritional yeast, lemon juice, mustard, garlic, paprika, salt, and pepper. Blend until smooth. If you think the cheese is too thick, add the additional ½ cup of starch water and blend again.
- Add water to another pot and bring to a boil. Cook pasta according to package instructions.
- Drain the pasta and place back into the pot. Pour about ½ of the cheese sauce on top and toss to coat. Add more cheese as needed.
- Serve warm. Optional - add a few drops of Frank’s Hot Sauce to add some heat.
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