Dairy-Free & Yeast-Free Creamy Vegan Mac And Cheese

A failproof recipe to bring that beloved childhood recipe back to the table. It most certainly will not taste like your traditional mac and cheese, but it definitely satisfies the want for that creamy noodle goodness.

The Ingredient Line-up

• 1 Onion (Red is my favorite for a little more sweetness but any will do)
• 1/2 Butternut Squash
• 1 Medium-Large Sweet Potato
• 2 Orange Carrots
• 1-2 Cloves of Garlic
• 1 Cup Vegetable Broth (Or you can use water)
• 1 Tablespoon of Coconut Oil
• Any Noodle of Your Dietary Choosing
• 1/2 Bag of Frozen Peas
• Salt & Pepper to Taste

The Recipe To-Do

• Cut up all of your vegetables - nothing fancy because we are just going to boil them until they get nice and soft.
• Mash your garlic cloves and dice your onion.
• In a saucepan over medium-high heat, add your coconut oil. Once melted add in the onion and sauté for a few minutes
• Add in your mashed garlic clove and sauté for one minute
• Add in your cubed squash, carrots, sweet potato and sauté for 3-5 minutes 
• Pour in enough vegetable broth to just cover the mixture in your pot. Cover with a lid and let simmer for 5-10 minutes
• Remove the lid and let the broth cook down and until all of the vegetables are very soft to touch with a fork. You want very little broth left in the bottom of the pan. Just enough to help your mixture blend well in your blender.
• In the meantime, boil water in another pot according to the directions for your noodle. When your noodles have about 2 minutes left, pour in your peas to let them cook the rest of the way. Strain noodles and peas and set aside
• In a blender, blend the vegetable mixture with as much salt to taste that you would like
• Usually I only use half of the sauce on my noodles and I either put the rest in a jar or baggie and freeze it so I have it for another meal
• And YUM, enjoy!