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.
Servings: 4
Calories: 390kcal
Ingredients
- 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
Instructions
- 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.
Notes
*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.
*I used quinoa macaroni pasta. This recipe has been adapted from Veggie on a Penny.
Nutrition
Serving: 1of 4 | Calories: 390kcal | Carbohydrates: 57g | Protein: 23g | Fat: 12g | Fiber: 15g | Sugar: 8g