Vegan Mac n Cheese

• 1 whole Medium Russet Potato, Peeled And Chopped
• 1 cup Carrots, Chopped
• 13 cups Yellow Onion, Chopped
• 2 cups Water
• 13 cups Earth Balance Spread ( I Use The Soy-free Version)
• 1/2 cups Nutritional Yeast
• 1/2 teaspoons Turmeric
• 1 teaspoon Salt
• 1 teaspoon Freshly Ground Pepper
• 3 Tablespoons Unsweetened Almond Milk
• 1 box Whole Wheat Elbow Macaroni, 13-16 Ounce Box, Cooked According To Package Instructions Then Drained

1. In a medium size pan place chopped potato, carrots, onion and water.
2. Bring to a boil then allow the mixture to boil for 15-20 minutes or until potatoes and carrots are cooked through and soft.
3. Turn burner to low, add the Earth Balance spread, nutritional yeast, turmeric, salt, pepper and almond milk.
4. Stir until butter is melted.
5. Pour mixture into a blender and blend until the mixture is creamy.
6. Pour over cooked macaroni and enjoy!

carrots, yellow onion, water, version, yeast, turmeric, salt, freshly ground pepper, unsweetened almond milk, whole wheat elbow macaroni

Taken from tastykitchen.com/recipes/main-courses/vegan-mac-n-cheese/ (may not work)