For me, what makes this mac and cheese sauce worth making is the intense color, the wonderful nutrients and the spices. It's creamy and coats the pasta well and just becomes a super carb filled treat. The potatoes and carrots make it thick and very filling; the nutritional yeast gives it a nutty, almost cheesy flavor and the milk finishes it off with a creamy texture. When you add lemon to dairy-free dishes, it can give it a little bit of a dairy taste but adding lemon to this recipe is not mandatory. My base for a vegan mac and cheese sauce is dairy free milk, an orange veggie like butternut squash or carrots, nutritional yeast and sea salt. Add a few more things and you've got a gorgeous, tasty, nutrient dense recipe.
This is what you get when you make this sauce. So, choose this recipe or one of these:
Mac and Cheese Sauce with Veggies or
Cashew Carrot Mac and Cheese Sauce or
Cauliflower Mac and Cheese Sauce or
Mac and Cheese Sauce with Daiya Cheese
4 small white potatoes
1 big organic carrot
2 tbsp of nutritional yeast
1/3 cup of non-dairy milk
3 tsp of sea salt
2 tsp of turmeric
Juice from 1 small lemon
Steam the carrot and potatoes. When you can get a fork in the potatoes and carrot, remove from the heat and add to your food processor along with the other ingredients. Blend well until all the ingredients are blended and smooth. Pour over cooked pasta and mix well. You can use butternut squash instead of the carrot.
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