Vegan Mac and Cheese

Ingredients

• 1 pound dried pasta (450 g), gluten-free if needed, I used elbow macaroni

• 2 cups potatoes (360 g), peeled and chopped

• 1 cup carrots (135 g), peeled and chopped

• 1/3 cup extra virgin olive oil (85 ml)

• 1/2 cup unsweetened plant milk of your choice (125 ml), I used soy milk

• 1/2 cup nutritional yeast (8 tbsp)

• 1 tbsp lemon juice

• 1 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp onion powder