Plant-Based Mac + Cheese

Sometimes I just really crave some comforting carbs and this particular dish is perfect for those times! Not only does it check everything off my list ( warm, savory, and cheesy ) it’s shockingly low-fat, full of B vitamins, potassium, and probiotics. So yes, it’s good for you!

Toss in some lightly steamed kale or broccoli florets to add something green if that makes you feel better. I usually do and it’s delicious! Oh and don’t forget something spicy on top! I put sambal on practically everything and this dish is no exception. Enjoy!

Plant-Based Mac + Cheese

• 1.5 cups of water ( start with 1.5 cups and check the consistency before adding more )

• 2.5 cups white potatoes ( skinned and cut into 1-inch cubes )

• 1 cup carrots ( peeled and roughly chopped )

• 1/2 cup dried instant oats

• 1/2 cup nutritional yeast

• 3/4 tsp salt

• 1 tsp corn starch

• 1/4 tsp cracked black pepper

• 1.5 tsp onion powder

• 1.5 tsp garlic powder

• 1/4 tsp turmeric ( optional but this adds color )

• 2 Tbs lemon juice

• 1.5 Tbs white miso

• 2 Tbs tahini paste

1, 12 oz bag of cooked pasta ( I like to use gluten-free organic brown rice pasta by Tinkyada ) Spirals, Shells, Penne, or Macaroni shapes work well with this sauce.

Steam potatoes and carrots until easily pierced with a fork. Remove from heat and place in a high-speed blender. Add all other ingredients and blend until very smooth. 

Cook and drain pasta and place back into the pot. Slowly add “cheese “ sauce to cooked pasta and stir until well coated. You might not need all the sauce so if you have leftovers, this makes an excellent cheese dip. Just add some jarred chipotle salsa!

Top Mac + Cheese with some smoked paprika or even better, some spicy Sambal!

*Feel free to mix in some chopped kale or some steamed broccoli florets for a bit of green.