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 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Additional components
- Pasta (amount as per package for 4-6 servings)
- Additional 2 tablespoons nutritional yeast
- Salt and pepper to taste
- 2 tablespoons vegan butter, optional
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 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 tablespoons vegan butter (the vegan butter is optional).
Reheating leftovers
For leftovers, to reheat it, add a little bit of plant based milk or vegan butter if the sauce is too thick.
