Mac and Cheese


  • 1 cup carrots, coarsely chopped
  • 1/3 cup water
  • 1 white onion, diced
  • 3 tbsp vegan butter
  • 3 tbsp all-purpose flour
  • 1/2 cup white wine
  • 1/2 cup Nutpods (original flavor)
  • 1 cup of unsweetened almond milk
  • 4 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp salt

3 cups (dry) elbow macaroni


  1. Peel and coarsely chop carrots. In a small pot, add enough water to cover carrots and bring to a boil. Cook until carrots are very soft, about 10 minutes, and drain water.
  2. Add cooked carrots and 1/3 cup of water to a blender or food processor, and purée. Set aside.
  3. In a large saucepan over medium heat, add vegan butter and onions. Stirring occasionally, cook until onions are soft and transparent, about 10 minutes.
  4. Sprinkle flour evenly over onion and butter mixture, gently stir and cook for about 1 minute. Decrease heat to medium low.
  5. Add white wine, stir, and cook for 1-2 minutes.
  6. Add Nutpods, almond milk, puréed carrots, nutritional yeast, garlic powder and salt.
  7. Cook on medium low, stirring frequently, for another 10 minutes or until sauce is smooth and creamy.
  8. Carefully put entire mixture into blender and mix on a medium setting for 1 minute or until onions are smooth and sauce is creamy.
  9. Boil a large pot of water and cook macaroni according to package instructions. Drain macaroni water and stir in Nutpods cheese sauce.