Vegan Recipe Mac N Cheese

Vegan Mac & “Cheese” Recipe (Nut & Dairy-Free)

PHOTO: Macaroni & Cheese without the cheese or dairy products and nut-free

The Ultimate Vegan Mac and Cheese recipe and Nut-free!

It’s nut & dairy-free (and can easily be made gluten-free)!

The sauce in our recipe can also be made ahead of time and used on absolutely anything you’d like to add it to. The best part is unlike regular cheese sauce, this one reheats like a dream and most everyone I’ve fed it to doesn’t believe me when I say "It’s vegan!"

Our preference, is to only add it to the pasta just prior to serving, so it remains creamy and so we can add the desired amount of sauce to each person’s portion. Some people like it really “cheesy” while others do not, so this way everyone gets what they want ;)

Vegan Mac and Cheese Ingredients: 

• 2 cups dry elbow macaroni pasta
• 1 cup potatoes, diced*
• 1/4 cup carrots, peeled and diced into quarter moons
• 1/3 cup onions, diced
• 1 cup of water
• 3 tablespoons olive oil
• 3 tablespoons all-purpose flour 
• 1/2 cup unsweetened non-dairy milk*
• 2 teaspoons sea salt
• 1/4-1/2 teaspoon black pepper
• 1/2 - 1 teaspoon granulated garlic or garlic powder*
• 1/2 teaspoon dijon mustard
• 1 tablespoon fresh lemon juice (fresh is ALWAYS best)
• 1-3 dashes of cayenne pepper (to your taste)

Directions

1. In a saucepan, add the potatoes, carrots and onion and cup of water.
2. Bring this mixture to a boil, then lower to a simmer on low and cook, covered, for about 15 minutes or you can pierce veggie with a fork easily. DO NOT DRAIN!
3. While boiling the veggies, cook your pasta according to the directions on the package until it’s al dente, then drain and place back into the pot.
4. Add olive oil into a small saucepan and heat over medium heat.
5. Add flour and cook for about 1 minute while stirring occasionally.
6. Slowly add the milk, while continuously whisking, then turn down the heat to low and simmer until thickened slightly, about 5 minutes or so.
7. Add your softened veggies with the cooking liquid, the milk mixture, salt, garlic, mustard, lemon and pepper to a blender and blend until smooth and creamy.
8. Adjust your seasonings to your taste and don’t be afraid to add more if you think you need it. This is YOUR macaroni dish, so it’s up to you what tastes best.
9. Let your sauce sit for a few minutes so it can thicken further and then pour your desired amount over your cooked macaroni and stir. This part is completely up to you as well. I personally love my mac a bit more saucy but you do you.
10. Leftover sauce can be refrigerated for up to 4 or 5 days. Just warm up in the microwave for a minute or two (stirring in between) and pour as you did before.

This sauce is great on many different items, so try it on everything!

Note/Substitutions:

• Leaving the peel on your potatoes is completely fine. It adds nutrients to your dish and makes it easier to prepare.
• I use oat or coconut milk but you can just as easily use any other type of non-dairy milk you prefer. Just make sure it’s unsweetened.
• You can substitute gluten-free pasta & gluten-free 1-1 baking flour mix in this recipe with the same results.
• You can substitute fresh garlic for the powder, just use 1-2 small cloves
• This recipe can easily be doubled or tripled if needed. Just make sure your blender can fit it all otherwise, we recommend making each batch separately.