Ingredients:

  • 4 cups elbow macaroni
  • 1 large head cauliflower, chopped
  • 2 large carrots, peeled and chopped
  • ½ cup nutritional yeast
  • ⅓ cup extra virgin olive oil
  • ⅓ cup water
  • 1 tbsp lemon juice
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1½ tsp salt
  • ¼ tsp freshly ground black pepper
  • Paprika, as garnish (optional)
  • Vegan parmesan cheese (optional)

Instructions:

  1. Cook pasta according to package directions, drain, and set aside.
  2. Fill a large pot with water, and bring to a boil. Add in the chopped cauliflower and carrots. Cook for 10-15 minutes, or until softened. Drain, and add to a food processor or high speed blender.
  3. Add in the oil, water, lemon juice, nutritional yeast, onion powder, garlic powder, salt and pepper. Process/blend until smooth.
  4. Add cheese sauce to your pot full of drained pasta and mix well.
  5. Serve, with a sprinkle of vegan parmesan cheese and some paprika, if desired.

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