Creamy vegan mac and cheese made with real food ingredients (no processed cheeses) and topped with Simple Mills cracker crumble.
Preheat the oven to 350F.
In a large pot bring at least 8 cups of salted water to a boil. Add pasta and cook to al dente or according to the package instructions. You want the pasta to be slightly undercooked by about 1-2 minutes if you are baking the mac and cheese. Drain, rinse with cool water and set aside.
In the meantime, place the vegetable stock, potatoes and carrots into a medium pot and bring to a boil. Let simmer until tender and can be pierced with a fork. About 10-12 minutes.
Add the remaining sauce ingredients (everything but the crackers and garlic powder) to a blender. Add the warm potatoes, carrots and broth. With a slightly vented lid and holding the top with a dish towel, blend all the ingredients together. Start slowly then blend on high for about 2 minutes.
Add the pasta to a casserole or baking dish (roughly 7x11). Pour the sauce on to the pasta and gently combine.
For the cracker crumble, add the crackers and garlic powder to a food processor or dry ingredients container for a blender, and process into fine crumb (if not using spray oil, add 2 teaspoons of oil). Top pasta with the cracker crumble and spray with oil of choice.
Place in the oven for 20-25 minutes until bubbly. After 20 minutes, turn the oven to broil for about 3-4 minutes to make sure the top is golden.
Serve warm or store leftovers in an airtight container in the refrigerator for about 4 days or in the freezer for 1 month. To reheat, place back in the oven on low until warmed through or in the microwave.