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Delicious Creamy Vegan Mac Cheese in 35 Minutes

Creamy Vegan Mac Cheese
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A comforting bowl of creamy vegan mac and cheese made without cashews, featuring a velvety texture and delightful flavors from nutritional yeast and spices.

Ingredients

Scale
  • 1 cup yellow potatoes, diced
  • 1/2 cup carrots, diced
  • 1/4 cup onion, diced
  • 1 cup water
  • 8 oz macaroni noodles
  • 3 tbsp all-purpose flour
  • 3 tbsp extra virgin olive oil
  • 1/2 cup unsweetened non-dairy milk
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 2 tbsp nutritional yeast
  • 1/2 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/2 tsp turmeric
  • Pinch pepper

Instructions

  1. Dice your onion, potatoes, and carrots into small cubes.
  2. In a medium saucepan, add the diced onion, potatoes, and carrots with 1 cup of water. Bring to a boil, cover, and simmer for 8-10 minutes.
  3. In a small saucepan over low-medium heat, heat olive oil. Slowly add in the flour and whisk to combine.
  4. Turn up to medium heat and slowly add non-dairy milk, whisking until it thickens.
  5. Cook the macaroni according to package instructions until al dente.
  6. Drain the veggies, saving the liquid, and blend them with the flour mixture and seasonings until smooth.
  7. Pour the sauce over the cooked noodles and mix to coat.

Notes

    Nutrition

    Find it online: https://bakerslider.com/creamy-vegan-mac-cheese/

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