Easy Vegan Mac and Cheese
Food

Easy Vegan Mac and Cheese

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.

 

Kid Friendly Vegan Mac and Cheese

 

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. 

Course Main Course
Cuisine Dairy-free, Vegan
Total Time 30 minutes
Servings 4

Ingredients

  • 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)

Instructions

  1. 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. 

  2. 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.

  3. 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. 

  4. Mix the cheese sauce with the macaroni until incorporated. Serve & enjoy!

Dietary Modifications 

To make this recipe gluten-free, use gluten-free macaroni.

To make it paleo, substitute coconut aminos for soy sauce and try the cheese sauce over zucchini or sweet potato noodles (I have this spiralizer and love it).

 


Like & share...

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.