Vegan Macaroni & Cheese

If no one told you, you wouldn’t ever guess this macaroni and cheese is vegan. Creamy, tasty cheese sauce that you won’t believe contains zero dairy.

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Guys, don’t scoff at the idea of vegan macaroni and cheese. Even my doubtful husband thought this was delicious! 

The secret to making that thick, creamy, cheesy sauce? Well, lots of things: potato, carrot, dairy free milk, olive oil, nutritional yeast, mustard, lemon, salt, worcestershire sauce. garlic powder, onion powder, and paprika. Doesn’t sound so scary does it?

For July 4th this year, I was inspired by Valentina to make a vegan BBQ spread (granted it was served with smokes wings and brisket but that’s the life we live), with vegan mac and cheese and BBQ soy curls – a product we next want to test out in an Asian dish.

We may not be 100% vegan, but we do try to reduce our intake of animal-based products, which  gives me reason to play in the kitchen for which I am always down. These soy curls were surprisingly meaty in texture and are super easy to prepare. They are a great self-stable protein to keep on hand.

But enough about that, back to this vegan mac. This cheese sauce was originally for topping enchiladas, but by tweaking a couple ingredients I was able to make it taste just like macaroni and cheese sauce. And the color really seals the deal.

Who knew blended potatoes and carrots with some well paired seasonings could look and taste like macaroni and cheese? People that come up with vegan recipes to emulate non-vegan counterparts are basically magicians. 

100% recommend making this, vegan or not. You can justify it further by noting that you get a tiny serving of carrot with it, and it’s probably lower in fat that real cheese. So it is a healthier macaroni and cheese right?

If you ignore the fact that the sauce is basically liquid potato hahaha. 

Two years ago: Black Cherry Cheesecake Kolaches

Four years ago: Mexican Stuffed Zucchini Boats

Six years ago: Blackberry Basil Sparkler

Eight years ago: Banana Ice Cream Nutella Sandwiches

VEGAN MACARONI & CHEESE

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Yield: Serves 12 as side or 8 as entree Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MACARONI & CHEESE

• 1 lb. favorite pasta shape
• 2 cups (2-3 medium) peeled and chopped Yukon gold potatoes
• 1 large carrot, peeled and chopped
• 1/2 cup unsweetened cashew milk (or other nondairy milk)
• 1/4 cup olive oil
• 1/4 cup nutritional yeast
• 1 Tbsp Dijon mustard
• 1 Tbsp lemon juice
• 1 tsp salt
• 1 tsp worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika

TOPPING

• 2 Tbsp Panko bread crumbs
• 1 Tbsp nutritional yeast

Directions

1. Preheat oven to 375 degrees. Grease an 9x13-inch casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain, reserving the cooking water, and set aside.
3. Meanwhile, in a medium pot, place the potatoes and carrot, and cover with water. Place over hjgh heat to bring  to a boil, reduce heat to simmer for about 20 minutes, or until very tender when poked with a fork. Drain the vegetables.
4. In a blender, combine the drained vegetables with remaining sauce ingredients. Pulse until a smooth, creamy sauce forms. Add a little cooking water to thin if desired.
5. Transfer to a large bowl and stir in pasta until evenly coated.
6. Pour into the prepared dish. Sprinkle with breadcrumbs and nutritional yeast over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Did you make this recipe? I want to see!

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