This vegan mac and cheese is a fabulously creamy, totally delicious alternative to the dairy-based original. The sauce is mostly made up of vegetables, but don’t let that dissuade you. It’ll blow you away! This recipe has significantly less fat, while being a protein bomb, too. The ultimate comfort food – with no regrets on the side.
Cube the potatoes and carrot. Boil in a pot of water until soft.
Add the potato and carrot pieces, onion, garlic, cashews, yeast flakes, almond milk, lemon juice, salt, pepper, and paprika to a blender. Blend until a creamy sauce is formed.
Cook the pasta according to the directions on the package.
Mix the sauce into the pasta. Top with breadcrumbs.
Tip: For extra crispiness, you can bake the vegan mac and cheese in a 180-degree oven for 10 minutes until the breadcrumbs turn golden-brown.
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