Let's make the creamiest vegan mac and cheese you will ever have!
Boil or steam the potatoes and carrots for ±20 minutes or until soft.
Drain them and add them to a blender together with the olive oil, plant milk, nutritional yeast, lemon juice, salt, garlic powder, black pepper and silken tofu.
Blend the sauce, taste and add more salt and pepper if needed.
Pour the sauce onto your cooked pasta and add in the soaked soy chunks as well. Mix and serve if still hot, otherwise heat up.