Vegan Macaroni Cheese

1. Start by peeling and roughly chopping your potato and carrot, then place in a pot with boiling water and simmer for 10 minutes, until soft. While the vegetables cook, dice your onion and crush your garlic clove. Add the onion and garlic to a pan along with a splash of water and sauté until soft and golden brown.

2.Drain the carrots and potatoes and add to a blender along with the onion, garlic and almond milk, then blend until smooth.

3. Now add your pasta to a pot, cover with boiling water and cook according to the packet's instructions. Whilst the pasta cooks, add your blended sauce to a pan and simmer over a low heat. As the sauce heats, add your nutritional yeast, lime juice, paprika, turmeric, black pepper and a generous pinch of salt, stir well and simmer until the pasta is fully cooked.

4. Once cooked, drain the pasta then add to the sauce. Stir well to ensure all of the pasta is coated, then you're ready to dig in to some cheesy, carby goodness.

5.  I like to serve my mac and cheese with a sprinkle of smoked paprika, a crack of black pepper and a side of crusty bread, because if there's one thing this meal needs, it's more carbs, right?!