Creamy Dairy-Free Mac and Cheese
Ingredients
- 1 pound pasta of choice
- 1 medium russet potato, cubed
- 1 medium carrot, chopped
- 1/2 medium yellow onion, chopped
- 3 cloves garlic, chopped
- 2 cups non-dairy milk
- 2 tablespoons white miso paste
- 2 tablespoons corn or tapioca starch
- 1/2 cup nutritional yeast
- 14 ounces cannellini beans with liquid
- 1/4 cup reserved pasta cooking water
Preparation
Cook 1 pound of pasta in salted water until al dente, reserving 1/4 cup of the cooking water before draining.
In a separate pot, boil 1 medium russet potato cubed, 1 medium carrot chopped, 1/2 medium yellow onion chopped, and 3 cloves garlic chopped in enough water to cover for 15 minutes, then drain the vegetables.
Add the drained vegetables to a blender.
To the blender, add 2 cups non-dairy milk, 2 tablespoons white miso paste, 2 tablespoons corn or tapioca starch, 1/2 cup nutritional yeast, 14 ounces cannellini beans with their liquid, and the reserved 1/4 cup pasta cooking water, then blend until smooth.
Pour half of the sauce over the cooked and drained pasta and cook for 5 minutes while stirring to thicken the sauce.
Tips
Salt the pasta water with about 2 tablespoons of salt for every 6 cups of water to add flavor to the noodles.
Reserve 1/4 cup of pasta cooking water to add starch and saltiness to the sauce, which works for both gluten-free and wheat pasta.
Save the remaining sauce for other uses such as cheesy rice, adding jalapeno for nacho sauce, or making more mac and cheese.
