4cupselbow macaroni or favorite gluten-free macaroni-shaped pasta
1cuppeeled and cubed yellow potatoabout 1 medium potato
1small head cauliflowertrimmed and cut into large florets, about 14 oz
2large carrotsscrubbed and chopped
1/3cupunsweetenednondairy milk of choice or water
2Tbsp grapeseed oil
1Tbsp lemon juice
1Tbsp tomato pasteoptional
1cupfrozen green peasthawed
Cook pasta according to package directions, drain, and set aside.
Set steamer basket into medium-sized saucepan and add water to just below base of steamer basket. Bring water to a boil over high heat and add potato, cauliflower, and carrots; cover with lid and steam until carrots and potatoes are fork tender, about 12 to 18 minutes.
Transfer hot steamed vegetables to high-speed blender along with nondairy milk, oil, lemon juice, nutritional yeast, arrowroot flour (if using), onion powder, garlic powder, salt, and tomato paste (if using).
Blend on high until smooth.
Into large saucepan, add cooked pasta and pour cheeze sauce over top. Stir in peas and warm over medium heat, stirring constantly, until warmed through. Serve and enjoy.
Any leftovers will keep in airtight container in refrigerator for up to 4 days. To reheat, add a splash of nondairy milk or water and warm over medium heat.
Per serving: 559 calories; 29 g protein; 6 g total fat (1 g sat. fat); 99 g total carbohydrates (21 g sugars, 20 g fiber); 477 mg sodium