This is a sauce that was surprising given it was made up of potato and carrots. My son enjoys this and he's the pickiest of eaters. When it's left over it does tend to be a little dry so you will need to add a little butter or milk to thin it out again.
Mac and Cheese
nut free, soy free and gluten free
*adapted from Brand New Vegan
Serves 4
12 ounce box of Brown rice macaroni noodles
3 medium yukon potatoes
7-8 oz carrots, chopped (about 1/2 of a 16 oz bag of baby carrots)
1/2 cup of water from the boiled potatoes
1/4 cup plus 2 TB nutritional yeast
2 TB lemon juice
1 tsp apple cider vinegar
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp brown mustard (or dijon)
1/8 tsp turmeric
Wash and scrub potatoes and carrots, peel if desired. Chop in uniform pieces and steam or boil in water for 10 minutes. Let rest for 5 minutes. Transfer veggies with a slotted spoon into the blender. Use 1/2 cup of the potato water. Pulse in blender. Add remaining ingredients and blend until smooth and creamy. Taste and add more salt if desired.
Boil noodles according to the package directions. Pour sauce over drained noodles and enjoy!
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