Vegan Carrot Mac and Cheese

Ingredients

• 16 oz/ 450g dried macaroni (I use gluten-free macaroni)
• 16 oz/ 450g fresh or frozen green peas
• 2 cups/ 300g roughly chopped or sliced carrots
• 1/4 cup tahini or nut butter of choice
• 1 1/2 cups plain unsweetened dairy free milk
• 1/2 - 1 teaspoon sea salt
• 2 tablespoon fresh lemon juice
• 1/3 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Black pepper to taste

Instructions

1. 1

   Bring a pot of water to boil and fit with a steamer attachment. Stem the carrots till tender for about 8 minutes. Alternatively you can cook the carrots in a microwave-safe bowl with a dew splashes of water for 4 minutes, or until tender. Set the carrots aside.

2. 2

   In another large pot, add water and bring to a boil. Cook pasta according to package instructions, add the peas to cook with the pasta to cook. Pasta should be ardent or just fork tender.

3. 3

   Add the carrots, tahini, milk, lemon juice and seasonings to a high speed blender and blend until creamy, about one minute.

4. 4

   Drain pasta and peas, and add back to the pot. Pout over the carrot cheese sauce and stir to combine.