Vegan Mac and Cheeze



  • 1 pound elbow macaroni
  • 2 cups potatoes, peeled and chopped
  • 1 cup carrots, peeled and chopped
  • 1/3 cup olive oil
  • 1/2 cup Ripple Unsweetened Original Milk
  • 1/2 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup green peas, cooked


  1. Cook the pasta according to package directions. Drain and set aside.
  2. In a large pot, boil the potatoes and carrots for about 20 minutes, or until soft.
  3. Place the cooked potatoes and carrots, olive oil, Ripple Milk, nutritional yeast, lemon juice, salt, onion powder, and garlic powder in a high-speed blender, and blend until smooth. Pour cheeze sauce mixture into a saucepan and heat on the stove over medium heat until warm.
  4. Mix the cooked pasta and cheeze sauce in a large pot, stirring to coat. Stir in peas.
  5. Serve immediately.

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