How to make magnificent vegan, gluten-free mac & cheese with Hollywood personal chef extraordinaire Megan Miller and sous chef Katie Brennan with That Snarky Vegan Girl. For inquiries on food delivery or personal chef services/catering please email Megan at Miller0217@gmail.com
Vegan Macaroni and “Cheese” Recipe
Serves 4-6 people
1 large Sweet Potato
1 Organic Carrot
1/2 Sweet Yellow Onion
1 1/4 Cup Plain Rice or Plan Almond Milk
1/2 Cup Nutritional Yeast
1 Tablespoon Vegan Butter (I use Earth Balance Original)
1 Package of Brown Rice Gluten Free Pasta or Regular Pasta
Extra Virgin Olive Oil
1.) Fill a pot a little more than half way with water. Add a pinch of kosher salt. Bring to a boil.
2.) Peel and Dice Sweet Potato and Carrot. Place in water once boiling. Water should just be covering the vegetables. Cook until fork tender approximately 10-12 minutes.
3.) In a separate pot, heavily salt water and bring to a boil to cook pasta. Cook according to your package instructions. Set strained pasta aside back in the pot and off heat.
4.) Meanwhile saute diced 1/2 sweet onion in a small skillet on medium-low heat, with a little extra virgin olive oil or vegan butter, until onion is soft about 3-5 minute.
5.) Once sweet potato and carrot is cooked through add to Vitamix or Blender along with sautéed onion, 1 1/4 cups of Rice Milk, 1/2 cup of Nutritional Yeast, and Salt and Pepper to taste.
6.) Pour pureed mixture on top of cooked pasta in the pot. Add 1 tablespoon of vegan butter and stir through over low heat.
7.) Serve hot.