I have wanted to try a vegan mac and cheese recipe for a while now but I’ve always been skeptical . No more! This turned out incredibly well!
I had the wrong noodles, but they were whole wheat and delicious.
I used this recipe for inspiration but had to modify as SO has a peanut allergy so we stay away from nuts.
8 mini white potatoes
1 small red onion
4 tbsp nutritional yeast
1 cup almond milk
1/2 cup water
1 tbps garlic powder
1 tbsp soy sauce
Salt to taste
Wash and dice the potatoes. I kept the skin on. Boil for 2 minutes. While these are cooking, peel and dice the carrot and then add it to the potatoes and boil for 5 minutes. Again while these cook, chop up your onion and add it to the boil and cook until the ingredients are soft.
In a separate pot, cook your noodles.
Put the softened ingredients into a blender and 1/2 cup of the water they were boiled in. Add 1 cup of almond milk, nutritional yeast, and your spices and soy sauce. Blend until smooth. Then pour onto cooked noodles and enjoy the guilt-free cheesiness.