Vivacious Vegan Mac & Cheese!
RECIPE: Vegan Mac and Cheese
(Makes 2 large servings)
INGREDIENTS
- 2 medium Yukon (golden/yellow) potatoes
- 1 cup chopped carrots
- 3 tbsp. EVOO
- 1 tsp. Dijon mustard
- 1 tsp. low-sodium soy sauce
- 1 tsp. lemon juice
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. paprika(optional for heat)
- 1 tbsp. nutritional yeast(optional, but gives cheesier flavor)
- 1 cup water
DIRECTIONS
1. Bake potatoes in the microwave for 8 minutes, flipping halfway through.
2. Cook your pasta according to packaging. Any grain/pasta or even gluten-free pasta works for this cheesy sauce.
3. Chop your carrots into blendable chunks.
4. Add all ingredients from the carrots through the nutritional yeast into the Vitamix(or high-speed blender).
5. Once the potatoes are done cooking, cut each potato into small chunks and place in the Vitamix.
6. Add some of the water in (about half of a cup) to make the sauce smoother.
7. Blend the ingredients, gradually to high speed, in the Vitamix until smooth and creamy. Make sure there are no carrot chunks left. You may need to add more water as you blend, about a tsp at a time.
8. Garnish with some paprika and parsley leaves. Enjoy!
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Jane Velez-Mitchell is an award-winning TV journalist and New York Times best-selling author. She is the founder of UnchainedTV and the host of several shows on the network.
~ This is most Excellent ~ mgf
I made this vegan mac and cheese for dinner tonight. My family loves it! Thank you so much!