Nut-Free Vegan Mac and Cheese
Ingredients
Vegan cheese sauce
- 2 cups Yukon gold potatoes
- 2 cups carrots
- 1 can (15.5 ounce) great northern beans
- 3/4 cup unsweetened soy milk or water
- 5 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Pasta and additions
- 1 pound dried pasta (shell or gluten-free)
- 2 tablespoons vegan butter (optional)
- 2 tablespoons nutritional yeast
Preparation
Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
Cook the pasta according to package directions.
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, spoon out about 1/2 cup hot pasta water and set aside. Drain the pasta and return to pot. Add the vegan cheese sauce, mix to combine, and add hot pasta water if the sauce is too thick. If using gluten-free noodles, use regular hot water instead.
Add an additional 2 tablespoons of nutritional yeast, salt, pepper, and 2 tablespoons vegan butter (optional).
Reheating
To reheat leftovers, add a little bit of plant-based milk and/or vegan butter if the sauce is too thick.
