MAC + CHEESE RECIPE . . .

500g macaroni noodles/any other pasta
2 cups diced potatoes
1 cup diced carrots
1/4 cup diced onion
1 1/2 cups nutritional yeast
1 tbsp crushed garlic
1/2 cup of water from the pot that was used to boil the vegetables
1/3 cup plant based milk, I used almond milk
Juice of 1/2 a lemon
1/2 tsp paprika
1/2 tsp turmeric
1 tsp mustard
3 tsp apple cider vinegar 
1/2 tsp siracha
2 tbsp tomato puree, I used double concentrate
Salt + pepper to taste
1tsp all purpose flour

Boil the diced potatoes, carrots + onions in a pan until soft + tender.
Take 1/2 a cup of boiling water from the pan + add in to a blender along with the nutritional yeast, garlic, plant milk, lemon juice + drained vegetables.
Blend until smooth and creamy.
Cook the pasta according to the package instructions.
Pour 2 cups worth of the cheese sauce into a large pan. Stir + cook on a low heat. You may want to add more of the cheese sauce if you want it creamier.
Add all other ingredients + mix.
Add in the pasta once drained + mix.
Serve with fresh basil + extra nutritional yeast to taste.

Thank you MADDIE LYMBURNER for the inspiration!

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