Vegan Mac & Cheese is so quick, convenient, and delicious, it’s pretty hard to beat!
The ingredients you’ll need are:
1 potato
1 carrot
½ cup water
½ nutritional yeast
1 tbsp lemon juice
1 tsp salt
½ tsp garlic powder
½ tsp onion powder
Hint of chili/cayenne powder
Olive oil
Pasta of your choice
The sweet spot for this recipe is a 2:1 potato to carrot ratio. A single large carrot, when chopped up, should fill roughly one cup, while a single large potato, when chopped up, should fill roughly two cups.
The first step is to boil the potato and carrot until tender, usually ~10-15 mins. I typically start by cutting up the carrots and adding those to the boiling water while I peel and cut the potato, as they take a little more time to cook.
In the meantime, combine the remaining ingredients. Though not pictured here, I added a splash of olive oil equivalent to ~½ tbsp to the recipe.
Once the vegetables are tender, add them to the blender and mix until even and creamy.
Add to your pasta, and enjoy :)
Ps. I usually reserve a small portion to add to my taquitos the next day. The cheese is also great for nachos, or anything that you’d like to dip!