Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese Sauce

Ingredients

• 2 1/4 cups water
• 1 medium potato (about 1 cup or use 3/4 cup mashed potatoes)
• 1/3 cup chopped carrots
• 4 garlic cloves (or 1 tsp garlic powder)
• 2 tbsp chopped onion (or use 1/2 tsp onion powder)
• 1/2 green chili (optional)
• 1/2 medium tomato (chopped)
• 1/2 to 1 tsp prepared mustard
• 2 tsp soy sauce (or liquid aminos)
• 3 to 4 tbsp nutritional yeast
• 2 to 3 tsp lemon juice
• 2 tbsp extra virgin olive oil (omit to make oil free)
• 1/3 tsp paprika
• 1/2 tsp sriracha (optional)
• 3/4 tsp or more salt
• 1/4 tsp white pepper
• 3/4 to 1 tsp freshly ground black pepper (divided)
• 6 to 8 oz elbows pasta (cooked to preference)
• 1 cup broccoli chopped small

Steps

1. 1

   In a skillet, add water, potato, carrots, garlic, onion, chili and tomato. Cover and cook over medium-high heat for 17 to 19 minutes or until the potato is very tender and breaks easily. (add 2 Tbsp cashews for creamier sauce). Cool slightly.

2. 2

   Meanwhile, cook the pasta to aldente. (in parallel with the above step if you like).

3. 3

   Add the potato carrot mixture to a blender with the rest of the ingredients. Blend until smooth. taste and adjust salt and spice.

4. 4

   Transfer to the pan over medium heat. Add salt, white pepper, 1/3 tsp black pepper. Mix in. Bring to a boil. Carefully taste and adjust salt, cheesiness (add more nutritional yeast if needed).

5. 5

   Add the cooked pasta and broccoli or other veggies. Mix in. Cover and cook for 3 to 4 minutes or until the sauce comes to a good boil and thickens.

6. 6

   Let it sit for 5 minutes. Mix in the rest of the freshly ground black pepper (1/2 to 2/3 tsp). Sprinkle more pepper if you wish and serve/