Mac n' Cheese with Potatoes & Carrots

We've done it again!
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Mac n' Cheese without dairy or store bought vegan cheeses. 

This pasta dish is created with potatoes, carrots and onion but it's the nutritional yeast that gives the cheese flavour with a Vitamin B12 boost! 

Give it a try top it however you like! 
One of our favourite  combinations is spinach, cheesy pasta, sprouts, pepitas, siracha! 

 Try this recipes as an alternative to our original 
Mac n' Cheese made with cashews

CHEESE SAUCE 

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INGREDIENTS

• 2 cups diced potatoes
• 1 cup diced carrots
• 1/4 cup diced onion
• 1 cup nutritional yeast
• 1 Tbsp. garlic powder
• ​1/2 cup of water from the pot (used to boil veggies)
• 1/3 cup plant based milk (I like almond for this recipe)
• Juice from 1/2 a lemon

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CHEESE SAUCE DIRECTIONS

1. Boil the potatoes, carrots, and onions in a medium sized pot for about 5-7 minutes, or until the potatoes are soft.
2. Using a slotted spoon, transfer the cooked 4. veggies into a blender, leaving the water behind. Then, pour 1⁄2 cup of the water from the pot into the blender.
3. Add nutritional yeast, garlic powder, plant based milk, and lemon juice to the blender. Blend on high until very smooth.

MAC n' CHEESE

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INGREDIENTS

• Cheese Sauce  (recipe to the left) 
• 1/2 tsp paprika
• 1 tsp mustard
• 1/2 tsp sriracha
• 1 Tbsp. tomato paste
• 1/2 tsp each salt and pepper
• 1 tsp tapioca starch
• 450 g macaroni noodles
• 1/2 cup nutritional yeast

MAC & CHEESE DIRECTIONS 

1. Make cheese sauce according to directions.
2. Once cheese sauce is blended and smooth, pour 2 cups of sauce into a pan and keep warm on low heat. Add paprika, mustard, tomato paste, sriracha, salt and pepper, and tapioca starch. MIX!
3. Cook your macaroni noodles, drain, and add to the cheese sauce pan. Mix and add the remainder (1/2 cup) of nutritional yeast. 

Photo by Shannon
​Recipe by Maddie Lymburner