Soul-Soothing Vegan Mac (No Cashews!) (Print Version)
This creamy, dreamy vegan mac and cheese recipe (no cashews!) is pure comfort food. Easy to make, even with my kitchen chaos, it's perfect for cozy nights and happy hearts.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegan, Gluten-Free Option
# Ingredients:
→ Base Ingredients
01 -
2 lbs Yukon Gold potatoes, peeled and cubed
02 -
1 lb carrots, peeled and chopped
03 -
1 tbsp vegan butter
04 -
1/4 cup all-purpose flour (or gluten-free blend)
05 -
3 cups plant-based milk (oat, soy, or almond)
→ Flavor Boosters
06 -
1/2 cup nutritional yeast
07 -
1 tbsp garlic powder
08 -
1 tbsp onion powder
09 -
1 tsp smoked paprika
10 -
1 tsp salt
11 -
1/2 tsp black pepper
→ Thickening Agents
12 -
1 tbsp lemon juice
13 -
1/2 tsp turmeric
→ Finishing Touches
14 -
1/4 cup chopped fresh parsley
15 -
1/4 cup breadcrumbs (optional)
# Instructions:
01 -
Peel and chop potatoes and carrots. Boil until fork-tender.
02 -
Melt butter, whisk in flour, then slowly whisk in plant-based milk.
03 -
Blend veggies, sauce, and seasonings until smooth.
04 -
Cook pasta according to package directions.
05 -
Combine pasta and sauce. Bake with breadcrumbs for extra crispiness (optional).
06 -
Enjoy!
# Notes:
01 -
Salt the water when boiling veggies, it makes a difference! The sauce thickens as it cools, so don't overcook it. A little lemon zest adds a nice zing. Serve with a side of steamed greens for a complete meal.
# Equipment Needed:
01 -
Large pot
02 -
saucepan
03 -
blender
04 -
baking dish (optional)
# Nutrition (Per Serving):
Calories: 350
Total Fat: 10g
Total Carbohydrate: 60g
Protein: 15g