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Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
In the meanwhile, cook the pasta according to package directions. Drain and set aside.
Place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth.
Mix the cooked pasta and the vegan cheese in the pot and if they’re both hot, serve immediately. If they’re not, reheat the mixture for 1 or 2 minutes and serve immediately.
Keep leftovers in an airtight container in the fridge for 3-5 days. To reheat it, add a little bit of milk if the sauce is too thick.