No-Cheese Mac and Cheese

I have wanted to try a vegan mac and cheese recipe for a while now but I’ve always  been skeptical . No more! This turned out incredibly well!

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I had the wrong noodles, but they were whole wheat and delicious.

I used this recipe for inspiration but had to modify as SO has a peanut allergy so we stay away from nuts.

MY ingredients

8 mini white potatoes

1 carrot

1 small red onion

4 tbsp nutritional yeast

1 cup almond milk

1/2 cup water

1 tbps garlic powder

1 tbsp soy sauce

Salt to taste

Directions:

Wash and dice the potatoes. I kept the skin on. Boil for 2 minutes. While these are cooking, peel and dice the carrot and then add it to the potatoes and boil for 5 minutes. Again while these cook, chop up your onion and add it to the boil and cook until the ingredients are soft.

In a separate pot, cook your noodles.

Put the softened ingredients into a blender and 1/2 cup of the water they were boiled in. Add 1 cup of almond milk, nutritional yeast, and your spices and soy sauce. Blend until smooth. Then pour onto cooked noodles and enjoy the guilt-free cheesiness.

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