Nut Free Vegan Mac and Cheese
Ingredients
Vegan cheese sauce
- 2 cups potatoes, peeled and chopped
- 2 cup carrots, peeled and chopped
- 1 can (15.5 ounce) great northern beans (aka white beans) rinsed and drained
- 3/4 cup unsweetened plain soy milk or water
- 5 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Other
- 1 pound dried pasta
- 2 tbsp vegan butter, optional but highly recommended
- 2 tbsp nutritional yeast
Preparation
Cook the potatoes and carrots until soft
Blend the cooked vegetables with the drained beans, soy milk or water, nutritional yeast, lemon juice, salt, garlic powder, and onion powder to create the cheese sauce
Cook the pasta according to package instructions and reserve 1/2 cup of the pasta water
Optionally, stir in the vegan butter and additional nutritional yeast into the sauce or pasta mixture
Combine the cheese sauce with the cooked pasta, using the reserved pasta water to adjust the consistency as needed
