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/