2 cups potatoes, boiled or steamed
1 cup carrots, boiled or steamed
1/2 cup nutritional yeast
1/3 cup water
1/2 + cup almond milk
1 Tbsp lemon juice
3/4 tsp pink Himalayan salt
3/4 tsp smoked applewood sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 package of gluten-free macaroni
Steam the potatoes and carrots till they are tender and easily pierced with a fork.
Boil the macaroni noodles according to the package instructions.
While the noodles are boiling, put the cooked potatoes and carrots in the blender and add all the other ingredients, except the macaroni. Blend till well incorporated and smooth. You may need to use the tamper. If you would like the cheese sauce to be thinner, add more almond milk.
Drain the noodles. Pour the cheese sauce over the macaroni and stir gently to cover all of the macaroni.