Vegan Mac & Cheez Cheez Sauce • 2 cups chopped white potato (3 small white potatoes, 2 medium) • 1 cup chopped carrots (2 medium carrots) • 1/4 of large yellow onion • 1/4 cup nutritional yeast • 1/4 cup coconut cream • 1 cup plant milk • 1 tbsp tomato paste • 1 & 1/2 tsp salt • 1 tsp lemon juice • 1/2 tsp white (or black) pepper • 1/2 tsp dark chili powder (optional) ~~~~~~~~ • 1/2 cup panko crumbs (or bread crumbs mixed with 1 tbsp butter substitute, melted) • 9 dry ounces pasta of choice Boil carrots and potatoes for 5 minutes, then add onion and boil until vegetables are tender (another 5 minutes or so). Drain vegetables and place into blender with remaining Cheeze Sauce ingredients. Puree until smooth. Taste and add more salt or lemon juice as needed. Preheat oven to 350 (also see alternate baking method below) Cook pasta according to package directions. Mix cooked pasta and cheese sauce together; it should be saucy. Pour into greased casserole. Cover with panko or buttered bread crumbs. Bake uncovered for about 30 minutes, until topping is golden. Alternate baking method: Cover with foil and bake at 450 degrees for 12-15 minutes. Remove foil, sprinkle on bread crumbs, and broil for 3-5 minutes until crumbs are browned **Crack the oven open and watch during this part as the bread crumbs can burn easily!**