3 lbs (1.5kg) carrots, washed and chopped
2 medium onions, diced
2 tbsp olive oil
4 slices (or about ½ cup shredded) non-dairy cheese
½ cup nutritional yeast flakes
Salt and pepper to taste
Cut and boil the carrots until soft (10 to 20 minutes, depending on thickness).
Heat oil over medium heat and then sauté onions until translucent, about 5 to 10 minutes. Remove from heat and set aside.
Drain water from carrots and return to same pot. Add onions, cheese, half the nutritional yeast and the S&P, then mash until all carrot pieces are broken up and everything is well combined.
Pre-heat the oven to 400 degrees. Grease a 9” x 13” baking pan and press in the carrot mixture evenly. Sprinkle with the remaining nutritional yeast and then cover pan with foil, shiny side down. Bake for 20 minutes.