Rich, creamy and velvety vegan macaroni and cheese, made using only real whole foods. Totally plant based, vegan, oil-free recipe without cashews. Decadent and gooey, an easy dairy-free substitute for velveeta mac and cheese.
Boil potatoes, carrot and onion in water until fork tender, then drain.
Cook the macaroni pasta in a separate pot of well-salted water, cook according to package instructions, then drain and return to pot.
Add cooked potato, carrot and onion to high speed blender with garlic, nutritional yeast, turmeric, salt, almond milk and any optional flavor boosters (see Notes). You may need to do this in more than one batch, depending on your blender size.
Blend until completely smooth (I use a Blendtec and press the smoothie or soup button). If it will not blend, you may need to add a bit more almond milk.
Taste the sauce and adjust salt, as needed.
Pour sauce over drained macaroni pasta, stir and warm up on the stove, if needed.
Serve with generous freshly cracked black pepper on top.
Video
Notes
If you're adventurous, add a drizzle of ketchup. (try it once! our family loves it.)Veggie Sides: This is delicious with steamed green peas or steamed broccoli.
Optional (but recommended!) Flavor Boosters (add to cheese sauce when blending)