Plant-Based Mac & Cheese

Ingredients

16 oz. box whole wheat elbow noodles
2 cups of potatoes peeled and chopped
1 cup of carrots peeled and chopped
1/2 cup nutritional yeast

1/2 cup unsweetened/unflavored almond or coconut milk
1 cup chopped onions
1 1/2 cups vegan shredded cheese

Instructions

Preheat the oven to 350°.

Cook pasta according to package directions. Drain and set aside.

For the vegan cheese: Boil vegetables (carrots, potatoes, onions) until fork tender.

Place cooked vegetables in a blender or food processor and blend until creamy and smooth.

Mix cooked pasta and blended ingredients from the blender in the pot.

Stir in Almond or Coconut Milk and vegan shredded cheese.

Transfer to a casserole dish and bake for 15–20 mins.

Remove from the oven and enjoy.