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Extra Creamy Vegan Mac and Cheese

Main Dish • Pasta

Ingredients

  • 1 russet potato peeled and cut into bite-sized pieces (1 1/2 cups/ 240g)
  • 1 cup carrot cut into 1/2 inch rounds (130g)
  • 1/4 yellow onion diced (1/2 cup/ 65g)
  • 2 cups water 470ml
  • 1/2 cup Earth Balance spread 72g
  • 1/2 cup nutritional yeast 40g
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt 6g
  • 3 tablespoons canned coconut milk the full fat variety works best (45ml)
  • 3 turns fresh black pepper
  • 1 box 8 oz. / 227g gluten free pasta (Garden Pagodas quinoa pasta by Ancient Harvest is my fave), or regular elbows.
  • Parsley for garnish

Directions

  • 1. Place potato, carrot and onion in a pan,cover with 2 cups of water and simmer for 20 minutes with the lid on.
  • 2. After 20 minutes, turn off heat and add Earth Balance spread, nutritional yeast, turmeric and salt. Stir to combine until melted (DO NOT discard the water, keep it in the pan
  • 3. Pour mixture into a blender and blend until creamy and smooth, about a minute on medium. You may need to scrape the sides down from the blender a couple of times for everything to get incorporated.
  • 4. Add coconut milk to the blender and continue to blend until mixture is creamy throughout.
  • 5. Leave in the blender for now.
  • 6. Cook pasta according to the directions on the box.
  • 7. Strain pasta and rinse with cold water to stop from cooking. Return to pan.
  • 8. Turn heat on very low and pour cheese sauce over pasta.
  • 9. Add black pepper and stir to combine.
  • 10. Turn off heat and serve.
  • 11. Garnish with parsley.

Photos

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