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!
Servings: 6
Calories: 471kcal
Equipment
- high speed blender
Ingredients
- 16 ounces elbow macaroni (gluten-free, if necessary) or other short pasta shape such as rotini or shells
- 2 cups yellow potatoes (such as Yukon gold) peeled and diced large
- 1 cup carrots peeled and diced large
- ½ cup nutritional yeast
- ⅓ cup extra virgin olive oil
- ⅓ cup water
- 1 Tablespoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt to taste
Instructions
- Cook the macaroni according to the package directions. Drain and return the cooked pasta to the pot and set aside.16 ounces elbow macaroni
- Meanwhile, add the potatoes and carrots to a pot of boiling water. Simmer until tender when pierced with a fork.2 cups yellow potatoes, 1 cup carrots
- 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.½ cup nutritional yeast, ⅓ cup extra virgin olive oil, ⅓ cup water, 1 Tablespoon lemon juice, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, salt
- 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.
Video
Notes
Leftovers can be refrigerated in an airtight container for 3 to 4 days and reheated in a microwave.
Nutrition
Calories: 471kcal | Carbohydrates: 74g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 25mg | Potassium: 647mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3566IU | Vitamin C: 18mg | Calcium: 33mg | Iron: 2mg
