Mac and Cheese (Vegan, Gluten-Free, Nut-Free)
Having made this recipe many times with cashews as the base, and with more and more nut-free recipe requests coming my way, I was challenged to come up with a nut-free cheese sauce.
I’ve tried making many vegan cheese sauces as a private chef but few that are nut-free. I wasn’t sure if adding starches would offer enough creaminess, but I think it works!
This recipe is adapted from one of my favourite New York Times vegan mac and cheese recipes by Tara Parker-Pope.
Can’t wait for you to try this creamy mac and cheese!
Ingredients
𝘔𝘢𝘬𝘦𝘴 𝟸 𝘤𝘶𝘱𝘴 𝘰𝘧 𝘤𝘩𝘦𝘦𝘴𝘦 𝘴𝘢𝘶𝘤𝘦
•1 cup sweet potato (I used frozen, cubed sweet potato to save time)
•1 carrot
•1 small yellow onion
•1 tbsp miso paste
•1 tsp Dijon mustard
•1 clove garlic
•1 cup nutritional yeast
•1/4 tsp salt
•1/8-1/4 tsp freshly ground pepper
•1/4 tsp turmeric powder
•1 tsp lemon juice
•3/4-1 cup water, depending on desired thickness
1 cup gluten-free macaroni (I used a quinoa-based macaroni)
Directions
1. Steam sweet potato, carrot and onion for about 15 minutes until soft.
2. Meanwhile, cook your favourite pasta according to the package directions.
3. In a blender, add the steamed veggies and the rest of the ingredients. Blend until creamy.
4. Combine the pasta with some of the cheese sauce (you will have lots left over). Store leftover cheese sauce in the fridge for 3-4 days for best results.
Note: For a richer flavour, add a bit of your favourite vegan butter when mixing.
You can also pop it into the oven to broil at 400F in a baking dish with some (gluten-free) breadcrumbs and garlic on top to get a crusty, browned topping.
Not into pasta? Pour it over roasted broccoli!
Recipe by Megan Horsley
Megan Horsley is a Registered Holistic Nutritionist and Personal Trainer and works with clients in her private practice, Megan Horsley Wellness. For more information on services and recipes, visit her website: https://meganhorsley.com/
