Updated: Jan 30
Who can resist a good old Mac & Cheese vegan style. This recipe has the best cheese sauce you will ever have, made with only plant based ingredients. The sauce is so creamy and cheesy and it goes perfectly with any kind of pasta or even zoodles.
I love using buckwheat or lentil pasta for a gluten free dinner but you can use any other tupe of pasta. This is the ultimate mac&cheese and it is made with only 8 simple ingredients that will tick your vegetable intake for the day.
This mac&cheese sauce can also be used in nachos because it is so creamy and soft and it keeps up to 6 days in a sealed container in the fridge. For this recipe I also use my parmesan cheese recipe but you can use any kind of parmesan cheese substitute.
Vegan Mac & Cheese
Prep Time: 15 min
Cooking Time: 35 min
1 pound (450 g) Dried macaroni pasta, ( I used chickpeas pasta/ gluten free)
1 Cup Carrots, peeled and chopped
2 Cups potatoes, peeled and diced.
1/2 Cup Unsweetened plant milk of your choice
1/2 Cup Nutritional yeast
1 tsp Salt
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/4 Cup Parmesan cheese
Boil or steam the potatoes and carrots in a large pot for 20 minutes or until soft. Let cool 5 min.
Bring a large pot with salted water to a boil and cook pasta as directed in your package instructions.
Once cooked place potatoes, carrots, milk, nutritional yeast, garlic and onion powder, salt and vegan parmesan in a blender and blend until smooth.
Drain pasta, add it back to the pot at low heat and add cheese sauce and combine with a spatula until all pasta is covered. Serve and top with more nutritional yeast or parmesan.
Optional: I love paring Mac & Cheese with steamed broccoli , you can also make them a fancy dinner by adding sautéed mushrooms or sun dried tomatoes .