The BEST Vegan Mac & Cheese
Mt. Shasta Mom developed a healthy, vegan, and oil free mac & cheese.
Equipment
- Medium Saucepan
- Noodle Strainer
Ingredients
- 2 Large Carrots
- 3 Medium Golden Potatoes
- 1/2 Large Yellow Onion
- 1 Large Sweet Potato
- 3 Large Cloves of Garlic
- 1/3 Cup Oat Milk
- 1/4 Cup Braggs Nutritional Yeast
- 1 TBS Kosher Sea Salt
- 1 TSP Turmeric
- 10 oz Box of Organic Noodles
Instructions
- Cut carrots, yellow, golden potatoes, yellow onion, sweet potato, and garlic cloves into cubes.
- Add the cubed vegetables into a large saucepan.
- Cover vegetables with water and bring to a boil (high heat).
- Once items are boiled, bring to a medium heat and let boil for 30 minutes (or until carrots are fork tender).
- Strain water from vegetables and place in a large mixing bowl.
- Add oat milk, Braggs nutritional yeast, tKosher sea salt, and turmeric to large mixing bowl with vegetables.
- Use a hand held blender to blend ingredients until creamy and smooth. Some texture is normal.
- Boil noodles separately, cook fully, strain and add to sauce.
- Mix noodles and sauce together and enjoy!