Vegan Mac and Cheese

I haven’t posted a recipe in forever, as I had determined I’m definitely not a food blogger. So I didn’t take pics as I made this, but, I just had to share the recipe because I really enjoyed it.

I’ve tried a few different healthier macaroni and cheese recipes over the years, but this one won over my meat eating husband and sometimes picky 6 year old daughter. My husband couldn’t believe there wasn’t any dairy in this recipe (AND no vegan cheese ‘product’ like Daiya).๐Ÿ™Œ

Just a few notes about this…I’m terrible about following recipes and often just do my own thing and use a recipe as a general guide. Also, this is most definitely not Candida safe….after April I was given the go-ahead to start introducing those off limits foods and am struggling again. So although I’m good at not eating added sugars, the gluten free starches are a problem for me and cause me unbelievable discomfort. I think I will be battling this for life unfortunately. It’s hard to find that balance. That being said, this recipe tastes great!


I started out by boiling a few chopped red skin potates (left skin on), then once they were somewhat soft I dumped them into a pan with some avocado oil and sautรฉed them with the carrots, onions, tomatoes and garlic. In a separate pot I cooked 16oz of gluten free pasta. Then I dumped the cooked veggie mix plus maybe a cup or so of water, and the remaining ingredients into the blender and purรฉed until smoothe. Then I mixed that into the pot of cooked pasta and stirred to coat evenly. I steamed some broccoli and added it when serving. Done! I sprinkled mine with a little crushed red pepper. I doubled the recipe below. I’d suggest less ground pepper if you don’t like spicy food. I wish I knew where I found this recipe! If I find it, I’ll link ๐Ÿ˜Š.

Vegan Mac & Cheese

INGREDIENTS:

2ยผ cups water

1 medium potato (about 1 cup) or use ยพ cup mashed potatoes (I used maybe 6-7 organic red skin potatoes)

โ…“ cup chopped carrots

4 garlic cloves or 1 tsp garlic powder

2 tbsp chopped onion or use ยฝ tsp onion powder

ยฝ green chili (optional)

ยฝ medium tomato, chopped

ยฝ to 1 tsp prepared mustard

2 tsp soy sauce or liquid aminos (I omitted)

3 to 4 tbsp nutritional yeast

2 to 3 tsp lemon juice

2 tbsp avocado oil (omit to make oil free)

โ…“ tsp paprika

ยฝ tsp sriracha (optional)

ยพ tsp or more salt

ยฝ tsp freshly ground black pepper

8 oz elbows pasta, cooked to preference

1 cup broccoli, chopped

INSTRUCTIONS

In a skillet, add water, potato, carrots, garlic, onion, chili and tomato. Cover and cook over medium-high heat for 17 to 19 minutes or until the potato is very tender and breaks easily. (add 2 Tbsp cashews for creamier sauce). Cool slightly.

Meanwhile, cook the pasta to aldente. (in parallel with the above step if you like).

Add the potato carrot mixture to a blender with the rest of the ingredients. Blend until smooth. taste and adjust salt and spice.

Transfer to the pan over medium heat. Add salt, white pepper, โ…“ tsp black pepper. Mix in. Bring to a boil. Carefully taste and adjust salt, cheesiness (add more nutritional yeast if needed).

Add the cooked pasta and broccoli or other veggies. Mix in. Cover and cook for 3 to 4 minutes or until the sauce comes to a good boil and thickens.

Let it sit for 5 minutes. Mix in the rest of the freshly ground black pepper (1/2 to โ…” tsp). Sprinkle more pepper if you wish and serve/

NOTES

For creamier sauce or variation: Add tbsp cashews, or 1-2 Tbsp sesame seeds or pumpkin seeds with the potato and carrots or add a tbsp of flour to the blended sauce.

If you like your broccoli and veggies a bit cooked, add them to the pasta pot, 5 minutes before the pasta will be taken off heat. Drain both and keep aside.

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