Step 1

Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.

Step 2

In the meanwhile, cook the pasta according to package directions. Drain and set aside.

Step 3

Place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth.

Step 4

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.

Step 5

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.