3¾ cup dry short pasta (i.e. rotini, macaroni, penne, etc.)*
1 russet potato, cubed
1 carrot, chopped into chunks
¾ cup nutritional yeast
¾ cup water
1 tbsp mustard
Salt and freshly cracked pepper to taste
A squeeze of fresh lemon juice (optional)
Instructions
Bring a medium-large pot of water to a boil, Cook your pasta according to package directions and once cooked, scoop the pasta out using a hand-held strainer (so to keep the hot water). Use the hot pasta water to cook the cubed potato and chopped carrot until tender, about 10 minutes. Drain once fork-tender.
In a blender or a food processor, blend the cooked potato, carrot, nutritional yeast, water, mustard, salt, pepper, and lemon juice until very smooth. Adjust flavours as needed.
Combine sauce with cooked pasta and any desired mix-ins. Enjoy while warm.
Notes
*Use a gluten free option if needed
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-mac-n-cheeze-3-ways/