This Mac & Cheese is 100% healthier, 100% kinder, but equally as delicious, than your regular store bought Mac & Cheese. All you need is special combination of produce, spices & condiments that you probably already have at home. There are lots of ways to make vegan cheese sauce; you can use cashews, butternut squash, melted vegan cheese, etc. But my favorite is this creamy Vegan Mac & Cheese that is practically made out of vegetables, making it low-fat & oil-free. It may not be made with “real” cheese, but it sure tastes like it; while providing Vitamin C, fiber, magnesium & the right amount of carbs.
For this Vegan Mac & Cheese recipe, I used potatoes to get the creamy texture & for the cheddar cheese color… I tried something a little bit different, something that I saw on YouTube a while back; I used…wait for it… CARROTS! Yes, carrots. Weird right? But it turned out great.
12oz elbow pasta, boiled, al dente
2 medium potatoes (or a bunch of small ones like I did), peeled & chopped
2 large carrots, chopped
1 white or yellow medium onion, chopped
2 cloves of garlic, peeled & chopped
1/4 cup nutritional yeast (optional)
2 cups water
Spices to taste: salt, black pepper, paprika & parsley
green onions (optional)
Boil together the potatoes, carrots & onion, until everything is soft and can be pierced with a fork. Remove from heat.
Transfer all of the boiled vegetables to a blender. Add in the water in small amounts; you may need more or less.
When everything is smooth & your preferred amount of thickness, add in the garlic & spices to taste. Taste test & add in extra spices if desired, if desired.
In a bowl or boiling pot, pour the cheese sauce over the pasta. Mix in the chopped green onions, until well combined.
Serve & top with paprika & alfalfa sprouts.