Ingredients1 russet potato, peeled and cut into bite-sized pieces (1.5 cup / 240gram)
1 cup carrot, cut into 1/2 inch rounds (130 gram)
1/4 yellow onion, diced (1/2 cup/ 65gram)
2 cup water (16 ounce)
1/2 cup Earth Balance spread (72 gram)
1/2 cup nutritional yeast (40 gram)
1/2 teaspoon turmeric
1 teaspoon salt (6 gram)
3 tablespoons coconut milk (1.5 ounce)
1 box (8 ounce / 227 gram) pasta or elbow macacroni
fresh parsley for garnish
ground black pepper
Place potato, carrot, and onion in a pan, cover with 2 cups of water, and simmer for 20 minutes with the lid on.
Turn off heat. Add Earth Balance spread, nutritional yeast, turmeric, and salt. Stir to combine until melted.
Pour mixture into a blender and blend until creamy and smooth (1 minute on medium speed). You might need to scrape the sides down from the blender for all ingredients to get incorporated.
Add coconut milk to the blender and continue to blend until mixture is creamy throughout. Leave in the blender for now.
Cook pasta according to instructions on the box. Strain pasta and rinse with cold water to stop from cooking. Return to pan.
Turn heat on very low and pour cheese sauce over pasta. Add black pepper and stir to combine. Turn off heat and serve. Garnish with fresh parsley.
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