Cauliflower Macaroni and Cheese

Ingredients:

    1lb dry macaroni pasta
    1 Large cauliflower head
    2 Large carrots
    1/2 cup nutritional yeast
    1/3 cup extra virgin olive oil
    1/3 cup water
    1 tablespoon lemon juice
    1 to 1 1/2 teaspoon salt

Preparation:

Cook pasta as indicated by bundle headings in salted bubbling water and channel.
In an expansive pot, bring 6 some water to bubble. 
While you're sitting tight for your water to bubble, cut the florets off of your cauliflower and peel and cut your carrots. Place cauliflower florets and carrots in the pot of bubbling water, and permit them to cook for around 15 minutes, or until cauliflower is sufficiently delicate to pound with a fork.

Expel vegetables from pot and deplete off any overabundance water.

Crush cauliflower with a fork and spot 2 stuffed measures of squashed cauliflower in a fast blender.

Include carrots, oil, water, lemon juice, yeast pieces, and seasonings to your blender. Mix until smooth and rich.

Empty cooked pasta once more into a pot or dish from your strainer. Pour the greater part of your "cheddar" mixture over your pasta and delicately overlay it together. R


Spoon macaroni and "cheddar" mixture into a  preparing dish, and sprinkle Panko bread scraps preposterous. Place your dish under the oven in the stove for around 3 minutes.