Nut-Free Vegan Mac and Cheese Made with Carrots and Potatoes
Nut-Free Vegan Mac and Cheese is just as creamy and comforting as the classic version but made with veggies and nutritional yeast. No vegan cheese or cashews required!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course, Side Dish
Cuisine: American, Fusion
Special diet: gluten-free option, nut-free, soy-free, vegan
Cook the macaroni according to the package directions. Drain and return the cooked pasta to the pot and set aside.
Meanwhile, add the potatoes and carrots to a pot of boiling water. Simmer until tender when pierced with a fork.
Remove the cooked vegetables from the water and transfer them to a high-speed blender. Add the nutritional yeast, olive oil, water, lemon juice, garlic powder, onion powder, and salt, to taste.
Blend until completely smooth. Taste and adjust the seasonings, as needed.
Pour the blended vegetable mixture over the cooked pasta and stir well to coat. Enjoy immediately.
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Notes
Leftovers can be refrigerated in an airtight container for 3 to 4 days and reheated in a microwave.
For added spice add a little Dijon mustard or sriracha sauce.
For a more vibrant color add a little turmeric powder.
Top your mac and cheese with a dollop of vegan pesto, garlicky toasted breadcrumbs, or a sprinkle of pepper, paprika, or chili powder.
Stir in some vegetables like peas, spinach, or steamed broccoli.
Make it with half pasta and half steamed or roasted cauliflower.