Macaroni with vegan bell pepper and potato “cheese”

Ingredients

• 200 g macaroni
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 2 medium boiled potatoes
• 2 garlic cloves
• ¼ onion
• 3 tablespoons nutritional yeast
• ½ cup unsweetened soy milk (or oat or almond milk)
• ½ cup olive or sunflower oil
• Salt
• 1 teaspoon mustard or a pinch of nutmeg (optional)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of soy milk
• What to use instead of nutritional yeast
• What to use instead of macaroni
• What to use instead of potatoes
• What to use instead of red bell pepper

Instructions

1. Cook the macaroni in plenty of salted water until al dente. Drain and set aside.
2. Wash the bell peppers and remove the seeds and white parts.
3. Put the chopped peppers, garlic, onion, boiled potatoes, nutritional yeast, soy milk and oil in the blender. For a stronger flavor, add the mustard or nutmeg too. Blend until you have a smooth cream.
4. Heat a wide saucepan, pour in the cream and cook it over medium heat, stirring constantly, until it changes color. Taste and adjust the salt.
5. Turn off the heat, add the macaroni, stir well so it's coated in sauce and serve right away.

Nutrition facts

Approximate, per serving (about 744 g). Calculated with data from USDA FoodData Central.