Vegan Creamy Mac and Cheese

  • Author: Alicia Harris
  • Date: September 26, 2021
  • Time to read: 1 min.

• 1 big-sized russet potato, peeled and cubed
• 1 cup carrot, diced
• 1/2 yellow onion, diced
• 2 cups water
• 1/2 cup Earth Balance spread
• 1/2 cup nutritional yeast
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 3 tablespoons coconut milk
• 1 box gluten-free pasta or normal elbows.
• Parsley for garnish

Cheese Sauce (Preparation)

  1. In a saucepan, combine the potato, carrot, and onion, cover with 2 cups of water, and cook for 15-20 minutes with the lid on.
  2. Remove from heat after 20 minutes and stir in Earth Balance spread, nutritional yeast, turmeric, and salt. Combine all ingredients in your favorite mixing bowl and stir until completely melted.
  3. Pour the contents into a blender and process on medium for about a minute, or until creamy and smooth. For everything to get mixed, you may need to scrape the sides of the mixer down a couple of times.
  4. Pour in the coconut milk and continue stirring until the mixture is creamy all the way through.
  5. For the time being, leave it in the mixer.

Pasta is a type of pasta that is common.

  1. Prepare the pasta as usual.
  2. To stop the pasta from cooking, strain it and rinse it in cold water. Then, return the pan to the stovetop.
  3. Reduce the heat to a low setting and pour the cheese sauce over the noodles.
  4. Toss in the black pepper and mix well.
  5. Remove the pan from the heat and place it on a serving platter.
  6. Add parsley as a finishing touch.

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