Vegan Mac & Cheese
Creamy, flavorful, and satisfying. Vegan mac and cheese made with potatoes, carrots, and nutritional yeast. Even a non-vegan won't be able to tell that it's not the real mac and cheese.
- 10 oz macaroni pasta*
- 2 cups yellow potatoes, diced
- 1 cup carrots, diced
- 1/2 cup nutritional yeast
- 1/2 cup water, preferably from the pot of boiled veggies
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1 tsp. fine sea salt
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
Cook macaroni al dente according to package instructions. Drain the cooking water and set the pasta aside.
Boil the potatoes and carrots for about 15 minutes, until soft. Don't discard the cooking water - you can use it for the sauce.
Put all the ingredients in a blender and blend until smooth. Pour the sauce over the cooked macaroni and mix it well. Serve immediately.
Store leftover mac & cheese covered in the refrigerator for 3-4 days. Reheat on a stovetop, adding extra broth if it's too dry.
*10 oz (285 g) uncooked macaroni equals ~2 3/4 cups.
*I used quinoa macaroni pasta.
This recipe has been adapted from Veggie on a Penny.
Serving: 1of 4 | Calories: 390kcal | Carbohydrates: 57g | Protein: 23g | Fat: 12g | Fiber: 15g | Sugar: 8g