Vegan Mac & Cheese Recipe
This super quick and easy recipe for vegan mac and cheese has no dairy, nuts, oil or eggs and tastes great! You can have this on the table in under 15 minutes from start to finish… now who doesn’t love a fast recipe like that 🙂
This is a hit with kids and adults alike and can be eaten as a meal in itself or served a side dish. YUM!
| Servings | Prep Time |
| 2-4Serves | 6Minutes |
Ingredients
- 500 Grams Macaroni Boiled
- 2 cups water Boiled
- 2 cups Potatoes Diced and boiled or steamed
- 1 cup Sweet Potato Diced and boiled or steamed. You could also use carrot or pumpkin
- 1/4 cup Oats
- 1/4 cup Nutritional Yeast
- 2 tsp Celtic Sea Salt
- 1/4 tsp White Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tbsp Lemon Juice
- 1 tbsp Miso paste
- 1/4 cup Pine Nuts Optional
- 1 tbsp Tahini Optional
Instructions
- First up you will need to have your macaroni, potato & sweet potato boiled and ready to go. For the rest of the recipe you will only need a blender.
- Pop all the ingredients in the blender (except the macaroni). Feel free to use the hot water from cooking the pasta or potatoes rather than boiling more.
- If you choose to use the pine nuts and tahini you will get a much creamier sauce but it will be higher in fat and calories.
- Before you blend the ingredients make sure you vent the blender slightly or you can build up pressure in the blender resulting in a mac & cheese explosion! Blend for approximately 1 minute or until smooth.
- Give the mixture a taste test and add extra seasoning if necessary.
- Finally, simply pour the sauce over your pasta, mix and serve!
Recipe Notes
I really like to sprinkle some smoked paprika over the top of the final dish to add some zing and colour 🙂