Who doesn’t love mac and cheese?! I have a dairy allergy so the first time I had mac and cheese was when I started recipe testing for my cookbook. This mac and cheese recipe is 100% dairy, oil, and soy free. Both dairy and nondairy eaters will enjoy this recipe!
In order to make the cheese sauce I used:
2 russet potatoes
6 whole carrots, peeled
1 1/2 c nutritional yeast
1 TBSP garlic powder
1 TBSP onion powder
1 TBSP Trader Joes ’everyday seasoning’
Salt and pepper to taste
Cayenne pepper to taste
I boiled the carrots and potatoes until they’re soft then threw them in the blender with all the other ingredients. I added plant milk throughout the blending process until it’s was my desired thickness.
I combined the cooked elbow noodles and cheese sauce in a bowl and gently mixed together. I also mixed in a few small cubes of vegan butter so that the noodles wouldn’t dry out during baking.
I then placed the mix into a baking pan for 30-35 minutes at 350 degrees.
I’ve found that baking the mac and cheese in a glass container works best.
This recipe should yield about 4-6 servings if you use elbow noodles. I haven't tried with shell noodles but I'm assuming the serving size would be similar.
Play around with the recipe and have fun. You can add more species and seasonings to the cheese mix too🌿 This is a very shorthand recipe to encourage more creativity in the kitchen. Mac and Cheese can be prepared 100 different ways, add jalapeños, add vegan bacon, maybe even avocado?
If you recreate this recipe don't forget to snap a photo and tag @plantbasebre !