Nut-Free Vegan Mac and Cheese
Ingredients
Vegan cheese sauce
- 2 cups potatoes, peeled and chopped (I used Yukon gold)
- 2 cups carrots, peeled and chopped
- 1 can (15.5 ounce) great northern 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 (shell pasta or gluten-free)
- 2 tbsp vegan butter, optional
- 2 tbsp nutritional yeast
Preparation
Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft
In the meantime cook the pasta according to package directions
Meanwhile place all the vegan cheese ingredients in a blender including the cooked potatoes and carrots and blend until smooth, taste the sauce and adjust ingredients as needed
Once the pasta is cooked, carefully spoon out about 1/2 cup hot pasta water into a cup and set aside, then drain the pasta and return to pot, add the vegan cheese sauce to the cooked pasta noodles, mix to combine, if the sauce seems too thick add some hot pasta water to loosen up the sauce, if using gluten free noodles skip the pasta water and use regular hot water instead
Then add an additional 2 tablespoons of nutritional yeast, salt, pepper and 2 tbsp vegan butter, the vegan butter is optional
Reheating leftovers
To reheat it, add a little bit of plant based milk or vegan butter if the sauce is too thick
