Description
A warm, creamy vegan twist on classic mac and cheese that is quick to make and packed with flavor.
Ingredients
Scale
- 1 cup yellow potatoes (unpeeled, chopped into small cubes)
- 1/2 cup carrots (peeled, chopped into small pieces)
- 1/4 cup onion (diced)
- 1 cup water
- 8 oz macaroni noodles (or noodles of choice)
- 3 Tbsp all-purpose flour
- 3 Tbsp extra virgin olive oil
- 1/2 cup unsweetened non-dairy milk (such as soy or almond)
- 1/2 tsp garlic powder
- 1 tsp salt
- 2 Tbsp nutritional yeast
- 1/2 tsp Dijon mustard
- 1 Tbsp lemon juice
- 1/2 tsp turmeric
- Pinch of pepper
Instructions
- Dice your onion, potatoes, and carrots into small cubes and pieces.
- In a medium saucepan, add the onion, potatoes, and carrots along with 1 cup of water. Bring to a boil, cover, and then simmer for 8-10 minutes until the vegetables are fork-tender.
- While the veggies are simmering, heat the olive oil in a small saucepan over low-medium heat. Gradually add the flour and whisk together until combined.
- Increase the stove heat to medium, slowly adding in the non-dairy milk while whisking. Continue whisking until the mixture thickens, then immediately remove from heat.
- Cook the pasta according to package instructions until al dente.
- Once the vegetables are tender, drain them, saving the cooking liquid in a bowl.
- In a food processor or high-speed blender, add the cooked vegetables, flour mixture, spices, Dijon mustard, lemon juice, nutritional yeast, and 1/4 cup of the saved vegetable liquid. Blend on high for 1-2 minutes until smooth.
- Pour the creamy sauce over the cooked noodles and gently mix to combine. Enjoy!
Notes
Taste and adjust spices to your preference for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg