Ingredients
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1 (16 oz) box elbow macaroni
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2 medium carrots
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1 medium russet potato
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1/2 cup sunflower oil
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1/4 cup oat milk (or any non-dairy milk)
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2 tbsp lemon juice
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1 tsp garlic powder
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1/2 tsp onion powder
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2 tbsp nutritional yeast
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1 tsp sea salt
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1 pinch ground black pepper
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3 tbsp water
Steps
1
Cook macaroni according to the package instructions.
2
Roughly chop the carrot and potato and add to a separate saucepan. Cover with water and bring to a boil on high heat. Cook for approximately 20 minutes, or until soft to pierce with a fork.
3
Drain the carrots and potato and add to a blender along with the rest of the ingredients for the cheese sauce. Blend till smooth and creamy. If it is too thick, add 1-2 tbsp water to ensure that it blends till super smooth. Taste and adjust the seasoning to your liking by adding more salt or lemon juice. It should be thick and creamy, but also runny enough to spread through the cooked pasta.
4
Drain and rinse the pasta once cooked. Add the pasta and cheese sauce back into the saucepan and mix well.
