Vegan Mac and Cheese
Vegan mac and cheese, made from scratch with super healthy and
easy-to-get ingredients. It’s so flavorful, cheesy, creamy and ready in
just 30 minutes!
1 pound dried pasta (450 g), gluten-free if needed, I used elbow macaroni
2 cups potatoes (360 g), peeled and chopped
1 cup carrots (135 g), peeled and chopped
1/3 cup extra virgin olive oil (85 ml)
1/2 cup unsweetened plant milk of your choice (125 ml), I used soy milk
1/2 cup nutritional yeast (8 tbsp)
1 tbsp lemon juice
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
In the meanwhile, cook the pasta according to package directions. Drain and set aside.
Place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth.
Mix the cooked pasta and the vegan cheese in the pot and if they’re both hot, serve immediately. If they’re not, reheat the mixture for 1 or 2 minutes and serve immediately.
Keep leftovers in an airtight container in the fridge for 3-5 days. To reheat it, add a little bit of milk if the sauce is too thick.