Creamy Vegetable Mac and Cheese Sauce

I think I've made this recipe three times before??? This version is nut and soy-free and is completely made from vegetables. If you make a vegan mac and cheese sauce and just forgo all expectations, you won't be disappointed. If you make this and expect it to taste like boxed mac and cheese made with dairy, you will be disappointed. One of the changes I noticed when I became vegan was a change in my taste buds. I don't expect vegan cheese to taste like dairy so I'm not disappointed. You can make dairy-free recipes to taste similar to dairy but not at all just like dairy. Leave all of your expectations behind and open your mind and veganism becomes so easy.

For me, what makes this mac and cheese sauce worth making is the intense color, the wonderful nutrients and the spices. It's creamy and coats the pasta well and just becomes a super carb filled treat. The potatoes and carrots make it thick and very filling; the nutritional yeast gives it a nutty, almost cheesy flavor and the milk finishes it off with a creamy texture. When you add lemon to dairy-free dishes, it can give it a little bit of a dairy taste but adding lemon to this recipe is not mandatory. My base for a vegan mac and cheese sauce is dairy free milk, an orange veggie like butternut squash or carrots, nutritional yeast and sea salt. Add a few more things and you've got a gorgeous, tasty, nutrient dense recipe.

Creamy
Nutty
Savory
Nutrient packed
Vibrant color

This is what you get when you make this sauce. So, choose this recipe or one of these:
Mac and Cheese Sauce with Veggies or
Cashew Carrot Mac and Cheese Sauce or
Cauliflower Mac and Cheese Sauce or
Mac and Cheese Sauce with Daiya Cheese

Recipe:
4 small white potatoes
1 big organic carrot
2 tbsp of nutritional yeast
1/3 cup of non-dairy milk
3 tsp of sea salt
2 tsp of turmeric
Juice from 1 small lemon

Steam the carrot and potatoes. When you can get a fork in the potatoes and carrot, remove from the heat and add to your food processor along with the other ingredients. Blend well until all the ingredients are blended and smooth. Pour over cooked pasta and mix well. You can use butternut squash instead of the carrot.

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