This vegan mac and cheese recipe is thick, creamy and just as easy to pull together as those iconic blue boxes of Easy Mac. Plus, you’ll be able to whip up a piping hot bowl of noodles in 15 minutes, flat! What’s the secret to the flavorful, non-dairy cheese sauce, you ask? All you need is special combination of spices and condiments that you probably have already in your kitchen — so there’s no need to grocery shop. The recipe also uses nutritional yeast, which is a vegan staple that provides loads of B vitamins and can lend a cheesy flavor to all your favorite dishes.
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Vegan Mac and Cheese Recipe
Prep time: 15 minutes
Cook time: 15 minutes
1 1/2 cups chopped carrots (about 2 large carrots)
1 cup chopped onion (about 1 medium onion)
2 cups chopped Yukon gold potato (about 2 medium potatoes)
1 16 oz package whole grain or gluten-free pasta
3/4 cup raw cashew pieces
1/4 cup nutritional yeast
1 tablespoon garlic powder
1 1/2 tablespoon onion powder
2 teaspoons miso paste
2 teaspoons Dijon mustard
1/4 teaspoon ground turmeric
2 teaspoons apple cider vinegar
2 teaspoons salt, plus more to taste
Smoked paprika, for garnish
- Put chopped carrots, onion, and potato in a pot. Add 2 cups of water and bring to a boil. Reduce to a simmer and cook 15 minutes, uncovered, until the vegetables are tender. Remove from heat and let cool a bit. Do not drain the vegetables.
- Bring a large pot of salted water to boil. Add the pasta and cook until al dente. Drain and set aside.
- Add the vegetables and their cooking liquid to a blender. Add the cashews, nutritional yeast, garlic powder, onion powder, miso, mustard, turmeric, vinegar and salt to the blender. Blend on high until the cheese sauce is thick and creamy. You may add a bit more water to the sauce if it’s too thick. Taste and adjust seasoning to your liking.
- Pour the sauce over the pasta and stir to combine. Serve at once with a sprinkling of smoked paprika.
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