Nut-Free Vegan Mac and Cheese
Ingredients
Vegan cheese sauce
- 2 cups potatoes, peeled and chopped
- 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
- 2 tbsp vegan butter, optional
- 2 tbsp nutritional yeast
Preparation
Boil potatoes and carrots until soft
Drain and blend with great northern beans, soy milk or water, 5 tbsp nutritional yeast, lemon juice, salt, garlic powder, and onion powder to make the sauce
Cook pasta according to package instructions and reserve 1/2 cup of pasta water
Combine the sauce with the cooked pasta, add vegan butter and 2 tbsp nutritional yeast, and use reserved pasta water to adjust consistency if needed
