Vegan Mac and Cheese
Vegan mac and cheese, made from scratch with super healthy and easy-to-get ingredients. It’s so flavorful, cheesy, creamy and ready in just 30 minutes!
1 pound dried pasta (450 g), gluten-free if needed, I used elbow macaroni
2 cups potatoes (360 g), peeled and chopped
1 cup carrots (135 g), peeled and chopped
1/2 cup nutritional yeast (8 tbsp)
1 tbsp lemon juice
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
In the meanwhile, cook the pasta according to package directions. Drain and set aside.
Place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth.
Mix the cooked pasta and the vegan cheese in the pot and if they’re both hot, serve immediately. If they’re not, reheat the mixture for 1 or 2 minutes and serve immediately.
Keep leftovers in an airtight container in the fridge for 3-5 days. To reheat it, add a little bit of milk if the sauce is too thick.
Feel free to add other spices like ground black pepper, paprika or cayenne flakes.
You can also add tempeh bacon, breadcrumbs, jalapeño peppers, fresh or dried herbs (oregano, basil, thyme, parsley), or homemade vegan Parmesan cheese.
If you prefer them baked, cover your mac and cheese with vegan cheese, add them into a baking dish and bake until golden brown.
Choose any kind of pasta, but elbow macaroni is the most popular kind for this dish.
Peel the potatoes and the carrots if you like cheese with a smoother texture.
Calories 350, Sugar 3.4 grams, Sodium 316 milligrams, Fat 10.2 grams, Saturated Fat 1.3 grams, Carbs 53.9 grams, Fiber 7.6 grams, Protein 11.7 grams