Creamy Dairy-Free Mac and Cheese
Ingredients
- 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
- 1 pound pasta of your choice
Preparation
Boil the cubed potato, chopped carrot, chopped onion, and chopped garlic for 15 minutes with enough water to cover.
Drain the vegetables and add them to a 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 1/4 cup reserved pasta cooking water to the blender.
Blend until smooth.
Cook 1 pound of pasta in salted water until al dente, reserving 1/4 cup of the cooking water before draining.
Pour half of the sauce over the cooked and drained pasta.
Cook the mixture 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.
The reserved pasta cooking water adds starch and a little salt to the sauce.
Save the remaining sauce for other uses such as cheesy rice, nacho sauce with jalapeno, or additional mac and cheese.
