Nut-Free Vegan Mac and 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, 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 powder
- 1/2 tsp onion powder
Additional components
- 1 pound dried pasta
- 2 tbsp vegan butter, optional
- 2 tbsp 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 of hot pasta water and set aside. Drain the pasta and return it to the pot. Add the vegan cheese sauce to the pasta, mix to combine, and if the sauce is too thick, add some of the hot pasta water to loosen it. If using gluten-free noodles, use regular hot water instead.
Add an additional 2 tablespoons of nutritional yeast, salt, pepper, and 2 tablespoons of vegan butter if desired.
Reheating leftovers
To reheat leftovers, add a little bit of plant-based milk or vegan butter if the sauce is too thick.
