Mac & Cheese has probably been one of my favorite foods as long as I can remember. I mean, what is better than noodles smothered in a rich and creamy sauce??? I know!! Noodles smothered in a rich and creamy sauce that you can feel GOOD about eating!! That describes this recipe! I’ve tried a lot of vegan mac and cheese recipes over the last couple of years. This is a conglomeration of a lot of my favorite things from a lot of the recipes I’ve tried. This recipe is completely oil-free and vegan. Yes, that’s right. The deliciousness of mac & cheese without the cruelty or the unhealthy ingredients!
A rich, creamy, and HEALTHY plant-based vegan mac & cheese.
- 8 oz pasta of choice (I like to use whole wheat elbows or shells)
- 2 small potatoes (I like yellow potatoes)
- 1 carrot
- 1/4 cup nutritional yeast (My fav is Sari brand)
- 2 tbsp white miso paste
- 1 cup plant milk (I use soy because it is the most versatile for cooking)
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne (optional)
- 1/4 tsp dijon mustard
- 1/4 tsp turmeric
Peel and chop potatoes and carrot. Boil together in a pot until soft.
In another pot, cook pasta al dente according to package instructions.
When potatoes and carrot are cooked, place in a blender with the remaining ingredients. Blend on high until you have a smooth creamy sauce
Mix sauce in with noodles, and enjoy!!!
It's that easy!!!