Two years ago, I started developing food sensitivities as part of my Chronic Fatigue Syndrome. Dairy became one of the biggest culprits, and I had to cut it from my diet. Sadly, I was living in France, where cheese is a way of life. I watched longly while my friends ate buttery croissants, creamy pots de creme, and cheesy aligot.
Then, I discovered something amazing: vegan recipes.
Vegans—bless their hearts—have figured out how to make just about anything from plant-based ingredients. Including cheese. And although it’s not a perfect dupe for the real thing, it actually tastes really GOOD. Like finger-licking, trick-your-kids good.
Unlike some vegan dishes, this recipe doesn’t have any weird or expensive ingredients. You just need potatoes, carrots, noodles, and a few spices you probably already have. It’s a bit healthier than traditional mac and cheese, and you’ll have dinner on the table in about half an hour.
Oh, and my picky three-year-old can’t get enough of it.
If that face won’t convince you to try it, I don’t know what will.
Easy Vegan Mac and Cheese
Whether you're dairy intolerant or just want a healthy alternative, this creamy mac and cheese is sure to please. It only takes 30 minutes and uses inexpensive ingredients you probably already have.
- 1/2 lb macaroni noodles
- 2 cups potatoes, peeled and chopped (about 2 medium potatoes)
- 1 large carrot, chopped
- 1/4 cup onion, diced
- 1/2 cup unsweetened almond milk (or milk of choice)
- 4 T olive oil
- 3 tsp mustard
- 1 1/2 tsp lemon juice
- 1 tsp soy sauce
- 1 tsp paprika
- 1 tsp tumeric
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 T nutritional yeast (optional)
Place the chopped potatoes and carrots in a medium saucepan. Pour in enough water to cover the vegetables. Bring to a boil. Cook on a low boil about 15-20 minutes, or until the vegetables are fork tender. Strain and set aside to cool.
While the potatoes and carrots are boiling, fill another medium saucepan with water and a pinch of salt. Bring to a boil. Add macaroni noodles and cook according to the package ingredients. Strain and set aside.
Place potatoes, carrots, raw onion, almond milk, and oil in a blender. Blend until smooth. Add the remaining ingredients and blend again. I like to use nutritional yeast in my sauce for added cheese flavor, but you can totally do without it.
Mix the cheese sauce with the macaroni until incorporated. Serve & enjoy!
To make this recipe gluten-free, use gluten-free macaroni.