Vegan Mac and Cheese
This Vegan Mac and Cheese is creamy, flavorful, and so easy to make! Plus, this recipe only requires a handful of healthy ingredients and less than 20 minutes.
Mac and Cheese is one of my favorite comfort foods. Unfortunately, it can be difficult to find vegan mac and cheese that actually tastes good, which is why I am SO excited to share this recipe with you.
Over the past year, I have tried countless Vegan Mac and Cheese recipes that all ended with bowls of (oddly textured) disappointment. Although, after many failed attempts, I have finally developed the perfect Vegan Mac and Cheese recipe that is made with simple ingredients that you can feel good about. Plus, it is naturally gluten-free and soy-free!
Vegan Mac and Cheese Recipe Breakdown
Many vegan “cheese” sauces are made with a cashew base, but that method proved to be more time consuming and obtained a less than desirable texture. This recipe uses vegetables as a base and has four main ingredients: carrots, potatoes, nutritional yeast, and unsweetened almond milk.
Carrot and potato help create a healthy base to this sauce that can be easily blended to a smooth and creamy consistency when combined with almond milk.
Nutritional yeast, is what gives this “cheese” sauce a cheesy flavor and color. I have grown to love nutritional yeast for not only the addicting flavor, but it is also full of health benefits by containing vitamins and minerals!
How to make Vegan Mac and Cheese
This recipe has three simple steps and can be made in less than 20 minutes.
1. Steam the carrots and potatoes until very soft and can be easily pierced with a fork. Once the vegetables are cooked thoroughly, you can add them to your food processor along with all of the other ingredients.
2. Blend all ingredients together until completely smooth and creamy (about 3 minutes).
3. Pour your cheese sauce into a saucepot over medium-high heat and constantly stir or whisk until the mixture thickens to desired consistency (about 5-10 minutes).
Serve warm over pasta and enjoy! I love to enjoy this vegan cheese sauce over chickpea pasta, which is naturally gluten-free and packed with protein! This recipe is easy to make, but it is even easier to eat!
If you love this recipe, be sure to check out another one of my favorite easy dinner recipes: Loaded Sweet Potatoes. Enjoy!
Vegan Mac and Cheese
Ingredients
- 1 cup of sliced carrot about 1 large
- 1 small/medium golden potato peeled and diced
- ¼ cup plus 1 tablespoon of nutritional yeast
- 1 1/4 cups of unsweetened almond milk
- 1 ¾ teaspoons of salt
- ¼ teaspoon of garlic powder
- 2 tablespoons of olive oil
- 1 tablespoon of cornstarch
- 1 tablespoon of lemon juice
- ¼ teaspoon of onion powder
- pinch of cayenne pinch of nutmeg, black pepper to taste
- 1 box desired pasta I like to use chickpea pasta
Instructions
- Steam the carrots and potatoes about 10 minutes until soft. Remove from heat when a fork can easily pierce potatoes and carrots. Allow to cool for a few minutes before adding to your food processor.
- Add all ingredients into a food processor and blend on high until very smooth.
- Heat pot over medium heat and add mixture, stirring constantly for 5-10 minutes until it begins to thicken to desired consistency
- Pour warm sauce over cooked pasta and enjoy!
This vegan mac and cheese was delicious! I was shocked at how the cheese alternative tasted with the pasta – it was a hit for dinner.
Hi Sheri! I am so glad that you enjoyed it! Thank you for sharing! 🙂
I am about to make this recipe, I’m wondering if it’s possible to replace cornstarch with flour?
-a broke college student trying to use her resources wisely