- 1 pound dried pasta (450 g), gluten-free if needed, I used elbow macaroni
For the vegan cheese:
- 2 cups potatoes (360 g), peeled and chopped
- 1 cup carrots (135 g), peeled and chopped
- 1/3 cup extra virgin olive oil (85 ml)
- 1/2 cup unsweetened plant milk of your choice (125 ml), I used soy milk
- 1/2 cup nutritional yeast (8 tbsp)
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
- In the meantime, cook the pasta according to package directions. Drain and set aside.
- Place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth.
- Mix the cooked pasta and the vegan cheese in the pot and if they’re both hot, serve your vegan mac and cheese immediately. If they’re not, reheat the mixture for 1 or 2 minutes and serve immediately.
- Feel free to serve them as a side dish or as a main dish with a side of some roasted veggies. I do suggest your sprinkle some of this fantastic vegan Parmesan cheese on top. Truly delicious!
- Keep the leftovers in an airtight container in the fridge for 3-5 days or in the freezer for 2-3 months. To reheat it, add a little bit of plant milk if the sauce is too thick.
- Feel free to add other spices like ground black pepper, paprika, or cayenne flakes.
- You can also add other ingredients like tempeh bacon, breadcrumbs, jalapeño peppers, fresh or dried herbs (oregano, basil, thyme, parsley, etc.).
- If you prefer it baked, cover your mac and cheese with vegan cheese, put them onto a baking dish, and bake until golden brown.
- Choose any kind of pasta, but elbow macaroni is the most popular kind for this dish. Feel free to use gluten-free pasta.
- Peel the potatoes and the carrots if you like your vegan cheese with a smoother texture.
- Remember to use unsweetened plant milk.
- Nutritional yeast gives this recipe the cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast or even beer instead of plant milk. However, nutritional yeast is the best choice.
- Serving Size: 1/8 of the recipe
- Calories: 350
- Sugar: 3.4 g
- Sodium: 316 mg
- Fat: 10.2 g
- Saturated Fat: 1.3 g
- Carbohydrates: 53.9 g
- Fiber: 7.6 g
- Protein: 11.7 g