Nut Free Vegan Mac N Cheese
Ingredients
- vegan cheese sauce:
- 2 cups potatoes, peeled and chopped *i used yukon gold*
- 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, unsweetened soy milk or water
- 5 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powderand onion powder
- 1 pound dried pasta *reserve 1/2 cup hot pasta water*
- 2 tbsp vegan butter
- 2 tbsp nutritional yeast
Preparation
Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft
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 noddles, mix to combine, if the sauce seems to thick, this is when you can add some of the hot pasta water to loosen up the sauce
If you’re using gluten free noodles, skip the pasta water and instead use regular hot water
Then add an additional 2 tablespoons of nutritional yeast, salt, pepper and 2 tbsp vegan butter