Vegan Macaroni And Cheese
Author: Stacey @There's A Cook In My Kitchen
Recipe type: pasta, casserole, comfort food
Prep time:
Cook time:
Total time:
Serves: 4
- 12 oz cooked pasta (I used this brand of grain-free lentil pasta)
- 1 med baking potato, peeled, diced
- 1 large carrot, thickly sliced
- 1 medium onion, diced
- 1 Tbs lemon juice
- sea salt and black pepper to taste
- ¼ tsp garlic powder
- ½ tsp turmeric
- ¼ tsp chipotle chili powder
- 3 Tbs nutritional yeast (I like this kind)
- ¼ cup coconut cream from the top of a can of full-fat coconut milk (I buy these in bulk)
- Bring a medium pot of water to a boil.
- Add the potatoes, carrots, and onion.
- Boil until the veggies are soft; mine took 13 minutes.
- Dip a measuring cup into the veggie cooking water, and save ½ of a cup of it, then drain the veggies.
- Place the cooked veggies in a blender with all of the remaining ingredients, except the pasta. Add the reserved cooking water.
- Blend until smooth and creamy (I used my Vitamix for this).
- Pour the sauce of the pasta and stir until well-combined.
- Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/vegan-macaroni-cheese/
3.5.3208