Boil the potato and carrot until soft then transfer to food processor. Add remaining ingredients and blend until smooth.
Prepare the pasta al dente, according to the package directions. Once cooked, reserve ½ cup pasta water before draining.
Drain and transfer the pasta back to the pot. Stir in the vegan cheese sauce and reserved pasta water a couple tablespoons at a time to loosen the sauce, until desired consistency is reached.
Notes
Serve warm with steamed vegetables or dinner rolls.Variations
Make vegan gluten free mac and cheese by using gluten free elbow macaroni pasta.
Make baked vegan mac and cheese by transferring the mac and cheese into a greased baking dish, topping with breadcrumbs, and baking at 350F for 20 minutes.
Make spicy mac n cheese a try by adding a few shakes of red pepper flakes or cayenne pepper. Alternatively, stir in hot sauce or buffalo sauce before serving!
How to store leftovers
Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: Store in freezer safe bags for 2-3 months.
To reheat: Warm in a saucepan over low heat on the stove, reheat in the microwave in 30 second intervals, or heat in the oven at 350F for 10-15 minutes.