By Dr.Sirisha potluri
Potato and Carrot Mac and Cheese
Ingredients:
1 cup carrots
2 cups potatoes
1 -2 cloves garlic,
1/2 cup unsweetened plant milk ( we can use , almond,soy etc )
1/2 cup nutritional yeast ( optional)
Pink Himalayan salt to taste ( 1 teaspoon)
1/2 tsp garlic powder
1/2 teaspoon onion powder
1/8th teaspoon turmeric
1/2 squeezed lemon
1/4th teaspoon basil
1/2 Italian spice blend
1/2 teaspoon black pepper powder
Red chili flakes ( optional )
1/4th cup cashews soaked overnight ( optional)
Procedure:
Boil peeled carrots and potatoes,for 10-12 minutes, not too soft,just fork tender.
Put everything in the blender except basil and Italian herbs and make a sauce,pour the sauce on whole grain pasta elbows and add the Italian herbs on the top and enjoy it warm.
We like it spicy we can add red chili flakes on the top .For kids we can add cashews too while making sauce.
This stores well in the fridge for a 5-7 days .
If it becomes thick after refrigeration, just add some hot water or hot plant milk and heat.
This sauce can be used in pastas, in nachos and on pizza and as a dip too!