Vegan mac and cheese

2 medium organic russet potatoes

1 cup organic carrots, peeled and diced

2 teaspoons Celtic sea salt

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

2 tablespoons Red Star nutritional yeast

prepared gluten-free pasta of your liking

coconut milk (optional) 

Celtic sea salt and black pepper to taste

Fill a medium saucepan half full with filtered water and bring to a boil. Add potatoes and carrots. Cook until carrots and potatoes are soft when pierced with a fork; drain. Place cooked potatoes and carrots, salt, onion powder, garlic powder, and nutritional yeast in a food processor. Process on high until smooth. Pour over pasta. Add a bit of coconut milk to the sauce if it is thicker than you like. Enjoy.