This creamy vegan mac and cheese is suspiciously too good to be healthy, but with most of the ingredients being from plants, it truly is.
There is the option of adding jalapeños to the sauce to give it a spicy kick which I am all about, but it is still a glorious time in the mouth without.
Before we get into it. Let us talk about vegan cheese and we can be honest and open here.
Vegan cheese is never going to taste like dairy cheese. You have to see it for what it is – which is DELICIOUS and minus the side of cruelty that comes from dairy.
What vegan cheese DOES deliver on is all the comfort and satiation that comes with regular old mac and cheese. Whilst still being entirely made from plants.
Depending on your pasta of choice, this meal can still be healthy, meaning that you can and should eat enough for ten men.
I do not eat so many grains, but when I do, one of my preferred is spelt. I find it to be a little easier on digestion but you can sub in your preferred pasta.
2 cups potatoes
¼ c jalapeños – optional and start by add half this amount. You then add the rest if so inclined.
½ c nutritional yeast
1/2 a lemon juiced
Tsp garlic powder
Boil the potato, carrot and onion until cooked and soft.
Meanwhile cook pasta of choice – Pulse pastas are good if you want a GF option.
Add everything to blender with all other ingredients.
Drain pasta and stir though sauce.
Garnish with spring onion and spices to taste.
It is 2020 people, you can now have your mac n’ cheese, not only vegan, but made entirely from plants. Literally, no bad bits! The spiciness isn’t for everyone, so I recommend a taste test before you go to town.
Enjoy my friend.