16 ounces dried pasta of choice (I used elbow macaroni)
2 cups potatoes ( I used Yukon Gold, peeled and chopped)
1 cup carrots (peeled and chopped)
⅓ cup extra virgin olive oil
½ cup unsweetened non-dairy milk
½ cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 and ½ cups panko breadcrumbs
¼ cup vegan butter (melted)
Instructions
Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft. Drain them and set them aside.
In the meantime, cook the pasta according to the package directions. Once cooked, drain and set it aside.
Put all the vegan cheese sauce ingredients, including the cooked potatoes and carrots, into a blender and blend until smooth.
Stovetop version:
Combine the cooked pasta with the vegan cheese sauce in the pot. Reheat the mixture for 1-2 minutes if necessary, then serve immediately.
Baked version:
Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch (23x33 cm) baking dish.
Add the drained pasta, pour in the vegan cheese sauce, and stir thoroughly until well combined.
To prepare the breadcrumb topping, simply combine the breadcrumbs and melted vegan butter in a small bowl until thoroughly mixed. Set it aside.
Sprinkle the breadcrumb topping over the pasta.
Bake uncovered for 15-20 minutes, or until the topping turns golden brown and crispy. Serve immediately.
Ingredients
16 ounces dried pasta of choice (I used elbow macaroni)
2 cups potatoes ( I used Yukon Gold, peeled and chopped)
1 cup carrots (peeled and chopped)
⅓ cup extra virgin olive oil
½ cup unsweetened non-dairy milk
½ cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 and ½ cups panko breadcrumbs
¼ cup vegan butter (melted)