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Mac & Cheese (made from veggies!)

Craving classic mac and cheese without the dairy? This creamy vegan version uses a secret veggie-based sauce (potatoes + carrots!) blended with plant-based milk and nutritional yeast for maximum cheesiness. Topped with golden, buttery panko crumbs, it’s comfort food magic Gluten-free adaptable, nut-free, and seriously satisfying! 

Courses
Time
Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins
Servings 4
Description

~ x4-5 servings

Ingredients
    Pasta Base
  • 12 oz Elbow Macaroni or Cavatappi
    • Cheese Sauce
  • 2 Cups Yukon Gold Potatoes (Peeled and diced)
  • 2 Whole Carrots (Peeled and diced)
  • 1/3 Cup Extra Virgin Olive Oil
  • 3/4 Cup Plant-Based Milk
  • 1/2 Cup Nutritional Yeast
  • 2 Tbsp Tapioca Starch (Or flour)
  • 1 Tbsp Lemon Juice
  • 1 Tsp White Miso Paste (Or sub coconut aminos)
  • 1 Tsp Smoked Paprika
  • 1/2 Tsp Ground Turmeric
  • 1/2 Tsp Garlic Salt Seasoning
  • 1/2 Tsp Salt
    • Crispy Topping
  • 1.5 Cup Panko Bread Crumbs
  • 3 Tbsp Vegan Butter (Melted)
  • 2 Tsp Dried Parsley
Read it online: https://itsromab.com/recipe/mac-cheese-made-from-veggies/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab