Vegan Mac and Cheese (without cashews)
Rich, creamy and velvety vegan mac and cheese without cashews, made using only real whole foods. Your family will love this dairy-free, unprocessed alternative to velveeta macaroni and cheese. This recipe is 100% plant based, vegan and oil-free.
Servings: 4
Calories: 609kcal
Cost: $4
Equipment
Ingredients
- 3 cups potato 530 grams potato, about 5 medium yukon gold or russet potatoes, peeled and cut into large squares
- 1 ½ cups carrot 210 grams carrot, about 5 medium carrots, peeled and cut into large pieces the same size at the potatoes
- 1 onion 175 grams, quartered
- 5 cloves garlic 20 grams garlic, chopped
- 3 tablespoon nutritional yeast optional, but recommended
- ½ teaspoon ground turmeric
- ½ teaspoon sea salt
- 1 cup almond milk or other unsweetened, unflavored plant-based milk
- 16 ounces macaroni pasta
Instructions
- Boil potatoes, carrot and onion in water until fork tender, then drain.3 cups potato, 1 ½ cups carrot, 1 onion
- Cook the macaroni pasta in a separate pot of well-salted water, cook according to package instructions, then drain and return to pot.16 ounces macaroni pasta
- 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.5 cloves garlic, 3 tablespoon nutritional yeast, ½ teaspoon ground turmeric, ½ teaspoon sea salt, 1 cup almond milk
- 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
This makes enough sauce (about 4+ cups) to completely coat one pound of macaroni pasta, for mac and cheese.
If you're adventurous, add a drizzle of ketchup. (try it once! our family loves it.)
Optional (but recommended!) Flavor Boosters (add to cheese sauce when blending)
- ½ teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1 teaspoon miso paste
- 1 teaspoon apple cider vinegar
Nutrition
Serving: 12ounces | Calories: 609kcal | Carbohydrates: 123g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 423mg | Potassium: 1244mg | Fiber: 11g | Sugar: 8g | Vitamin A: 8023IU | Vitamin C: 37mg | Calcium: 147mg | Iron: 3mg
