The Best Vegan Mac And Cheese

Dice your onion, potatoes, and carrots into small cubes and pieces. The smaller the better because it will cook faster and blend more smoothly.

In a medium saucepan on your stovetop, add onion, potato, and carrots with 1 cup of water. Bring to a boil, cover, and turn down to simmer for 8-10 minutes until potatoes and carrots are fork-tender.

While veggies are simmering, grab a small saucepan and begin heating olive oil over low-medium heat. Slowly add in the flour and whisk together until combined to create a roux.

Turn up the stove to medium heat. Slowly add milk and whisk continuously. In 1-2 minutes the mixture will start to thicken quickly. Continue whisking until it forms a dough ball. Once the dough has formed, immediately remove from heat so it doesn't burn.

Begin to cook pasta according to package instructions until al dente or your preference.

Once veggies are fork-tender, drain them but save the liquid in a bowl. That starchy veggie water is liquid gold for adjusting your sauce consistency.

In a food processor or high-speed blender, add in veggies, flour mixture, garlic powder, salt, nutritional yeast, Dijon mustard, lemon juice, turmeric, pepper, and 1/4 cup veggie liquid. Blend on high for 1-2 minutes until completely smooth. If your sauce is too thick, add 1-2 Tbsp of veggie liquid at a time until it reaches desired consistency.

Pour sauce over cooked noodles. Gently mix and enjoy! The sauce will thicken slightly as it sits, so serve it right away for the creamiest texture.