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Vegan Mac & Cheese
This vegan macaroni and cheese recipe is nothing like you’ve ever had before. It’s the perfect meal for someone who is looking to transition into eating a more plant-based diet since you can’t even tell it’s vegan! The carrots and nutritional yeast make this recipe extremely nutrient dense. In just half a cup of nutritional yeast, there is 8g of protein, 3g of fiber, and it also contains vitamin B1, B2, B6, and B 12. Not only is it high in nutrients, but add it to any savory dish and it’ll make it taste even better! To add on, one serving of this recipe contains just over 17 grams of protein!
- Yield: 5 servings 1x
Ingredients
Scale
- 2 cups diced potatoes
- 1 cup diced carrots
- 1/4 cup diced onion
- 1 cup nutritional yeast
- 1 tbsp garlic powder
- 1/2 cup of water from the pot (used to boil veggies)
- 1/3 cup plant based milk
- Juice from 1/2 a lemon
- 1 tbsp miso paste (optional)
- 1/2 tsp paprika
- 1 tsp mustard
- 1/2 tsp sriracha
- 1/2 tsp each salt and pepper
- 1 tsp tapioca starch
- 450g macaroni noodles
Instructions
- Boil 450g of macaroni noodles (or any pasta of your choice) until desired texture and set aside.
- Boil the potatoes, carrots, and onions in a pot until the potatoes are soft (about 5-7 minutes).
- Transfer the cooked veggies into a blender along with 1⁄2 cup of the boiled veggie water
- Add nutritional yeast, garlic powder, plant-based milk, and lemon juice to the blender. Blend on high until very smooth.
- Once the cheese sauce is blended and smooth, pour 2 cups of sauce into a pan and keep warm on low heat. Add paprika, mustard, sriracha, salt and pepper, and tapioca starch. Mix well.
- Add the macaroni noodles to the cheese sauce pan. Mix and add the remainder (1/2 cup) of nutritional yeast.
Notes
This recipe is from Maddie Lymburners “What I eat for Life” cookbook.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 2g
- Sodium: 45mg
- Fat: 3.5g
- Saturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg
