You may also like
Categories:
carrots yellow onion water version yeast turmeric salt freshly ground pepper unsweetened almond milk whole wheat elbow macaroni
Viewed: 57 - Published at: 2 years agoIngredients
- 1 whole Medium Russet Potato, Peeled And Chopped
- 1 cup Carrots, Chopped
- 13 cups Yellow Onion, Chopped
- 2 cups Water
- 13 cups Earth Balance Spread ( I Use The Soy-free Version)
- 1/2 cups Nutritional Yeast
- 1/2 teaspoons Turmeric
- 1 teaspoon Salt
- 1 teaspoon Freshly Ground Pepper
- 3 Tablespoons Unsweetened Almond Milk
- 1 box Whole Wheat Elbow Macaroni, 13-16 Ounce Box, Cooked According To Package Instructions Then Drained
Method
- In a medium size pan place chopped potato, carrots, onion and water.
- Bring to a boil then allow the mixture to boil for 15-20 minutes or until potatoes and carrots are cooked through and soft.
- Turn burner to low, add the Earth Balance spread, nutritional yeast, turmeric, salt, pepper and almond milk.
- Stir until butter is melted.
- Pour mixture into a blender and blend until the mixture is creamy.
- Pour over cooked macaroni and enjoy!
