1 cup elbow macaroni

2 cups vegetable broth

1 cup unsweetened almond milk (or any milk of your choice)

1/2 cup nutritional yeast

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup shredded carrots

1/2 cup frozen peas

1/4 cup cream cheese (optional, for extra creaminess)

Salt and pepper to taste

In a large pot, bring the vegetable broth and almond milk to a boil over medium-high heat.
Add the elbow macaroni and reduce heat to medium. Cook for 7-8 minutes, stirring occasionally.
Once the pasta is cooked, stir in the nutritional yeast, garlic powder, onion powder, shredded carrots, peas, and cream cheese (if using). Stir until the sauce becomes creamy and the veggies are tender.
Season with salt and pepper to taste. If the sauce is too thick, add more milk to reach your desired consistency.
Serve hot and enjoy!

Feel free to add extra veggies like spinach, zucchini, or bell peppers.

For a vegan version, skip the cream cheese or use a dairy-free alternative.

If you love cheese, consider adding shredded vegan or dairy cheese to make it even cheesier.