- Cheese Sauce
- 1 tablespoon olive or avocado oil
- ¼ cup chopped yellow onion
- 2 cloves garlic, chopped
- 2 starchy potatoes like russets, peeled and cubed (4 cups)
- 2 carrots, peeled and cubed (1 ½ cups)
- 2 cups vegetable broth, divided
- 1 cup unsweetened almond milk
- ⅔ cup nutritional yeast
- ¼ cup olive or avocado oil
- 2 tablespoons lemon juice
- 1 tablespoon Bragg Liquid Aminos or soy sauce
- ½ teaspoons salt
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- One pound dried pasta, cooked according to the package directions
INGREDIENTS
RECIPE
- In a large skillet with a lid, warm the tablespoon of oil over medium heat. Add the onion and sauté until it looks kinda golden, about 5 minutes. Add the garlic, potatoes, carrots, and first cup of broth to the pan, stir, then cover. Let this all simmer together until the potatoes and carrots are soft, about 15 minutes.
- When the veggies are soft, let that cool for a second while you toss the rest of the veggie broth, milk, nutritional yeast, oil, lemon juice, Braggs, salt, and spices into a blender. Add the softened veggies and all the liquids in the pan to the blender and run that until the sauce is all creamy, about 30 seconds to a minute, depending on the strength of your blender. Taste and add more spices or lemon juice, basically whatever you think is necessary to get it how you like it. You can keep this sauce in the fridge for at least a week.
- When it is mac and cheese time, cook the pasta according to the package directions. Drain the pasta and add it back to the pot when it is done. Pour over half the cheese sauce and toss until everything is coated. Taste and more sauce if that’s how you like it.
- Want to add some veggies? Toss in some frozen or fresh broccoli florets for about 2 minutes before you drain the pasta so that they can soften up with the noodles. Done.
- Enjoy!