Vegan Mac and Cheese (Without Cashews)
This vegan mac and cheese is SO good and doesn't use any nuts! Whip up this flavorful dish in no time with easy ingredients!
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Servings: 6 people
Calories: 306kcal
Equipment
- High Powered Blender
- Sheet Pan
- Sharp Knife
- Large Pot
Ingredients
- 1¼ cup Carrots sliced into coins or rough chunks
- 4 Garlic cloves peeled and left whole or sliced in half
- 1 Shallot diced, or ½ a small white onion
- ⅔ cup Non-dairy milk (unsweetened)
- Vegetable broth or Water to cover pasta by 1 inch
- 16 oz Elbow macaroni or other pasta shape
- ⅛ teaspoon Paprika
- ⅛ teaspoon White pepper
- ¼ teaspoon Onion powder
- ¼ teaspoon Curry powder
- ⅛ tsp. Mustard powder
- 1 tbsp. Nutritional yeast
- 2 tbsp. White miso paste
- ¼ cup Vegan yogurt
- Salt to taste (at least 1 tbsp)
Instructions
- Begin by bringing a very large pot of broth or salted water to a boil.
- Boil the box of pasta until all liquid is absorbed OR until cooked to al dente, then drain if needed.
- Peel the cloves of garlic, but keep them whole.
- Peel the carrots and slice them into thin coins or even-sized chunks.
- To an oiled sheet pan (or dry roasted is fine), place sliced carrots, diced onion, and garlic cloves with even spacing between each item.
- Roast in the oven at 350º F for about 30 minutes, until the garlic cloves are soft.
- Add the cooked carrots, onions, and garlic, along with all of the spices, miso paste, milk, yogurt, and nutritional yeast to a high powered blender.
- Blend on the highest setting until smooth. Add more liquid if desired.
- Pour the sauce onto the cooked pasta and combine gently.
- Season well with salt and pepper to taste and serve hot.
Notes
- I don't recommend using a food processor, immersion blender, or low-intensity blender for this sauce, as it may not result in a smooth sauce texture.
- If desired, simmering or steaming the carrots, onion, and garlic can work as well.
- Please note that the sauce seasonings call for ⅛th of a teaspoon. Especially with the white pepper and mustard powder, do not go over that measurement, as they are quite strong. Start with ⅛th of a teaspoon for all of them, then increase if desired.
Nutrition
Calories: 306kcal | Carbohydrates: 62g | Protein: 11.2g | Fat: 2.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 314.1mg | Potassium: 153.7mg | Fiber: 4.2g | Sugar: 4.7g | Vitamin A: 224.3IU | Vitamin C: 3.2mg | Calcium: 23.6mg | Iron: 14.8mg
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