Updated: Jan 17
This is the creamiest vegan mac you will ever make! It even stays creamy after being refrigerated! The recipe is about as simple as it gets for homemade vegan mac. There is very little prep and simple ingredients. You will just need a blender to make the cheese sauce. This recipe is low FODMAP for those with IBS and gut issues, it is cashew free, and contains some veggies for a nutritional boost!
Not to be confused with my Dairy Free Mac 'n' Cheese, this recipe does not contain cauliflower or garlic and onion powder to make this recipe low FODMAP. It is more digestible for those with IBS and other gut and digestional issues. This mac 'n' cheese also uses an almond based milk instead of coconut, however you can substitute other milks. And lastly for an even easier prep, this mac uses precooked, canned carrots and potatoes so the only thing you need to cook is noodles, and no chopping is required.
The simplicity of this recipe is in the ingredients. I wanted to make it as easy and little prep as possible. The milk you will use is Carnation Almond Cooking Milk, it is thicker and adds to the delicious creamy texture. However if you can't have almond you can replace it with your choice of any dairy free milk.
You will use canned carrots and potatoes drained so there is no dicing or cooking involved. Make sure to use the full sodium cans, if you use low sodium or no sodium, the cheese sauce will turn out bland.
The orange color is created by using carrots, turmeric, and paprika. The cheddar flavor is created using nutritional yeast, mustard, and lemon juice.
Add all your ingredients to your blender, including your pasta water. Blend starting on low and gradually increase to high.
Blend for about one to two minutes or until totally smooth and creamy.
Warm your cheese then pour it over your noodles. Stir well to coat all the noodles.
This mac makes great leftovers, you can add just a touch of milk to reheat it, but it doesn't need it. Eat within a week.
16 ounces large elbow macaroni (or your favorite pasta, gluten free works too)
15 ounce can sliced potatoes drained*
14.5 ounce can sliced carrots drained*
11 ounces Nestle Carnation Almond Cooking Milk (I recommend this if you can find it, it makes for the extra creamy texture) OR 1 1/4 cup canned coconut milk OR 1 1/4 cup dairy free milk of your choice
1 tsp fresh lemon juice or concentrate
1/4 cup nutritional yeast
1/2 tsp yellow mustard (the condiment)
1/2 tsp garlic infused oil for low FODMAP (or 1/4 tsp garlic powder)
1/2 tsp shallot infused oil for low FODMAP (or 1 tsp onion powder)
1/4 tsp turmeric
1/4 tsp paprika
2 tsp salt
*Do not use low sodium or no sodium added, this will make your sauce bland.
Start by making your sauce. Open your potatoes and carrots and drain off the liquid. Dump both of these into your blender.
Now add your almond cooking milk or milk of choice to the blender. I highly recommend the almond or coconut based cooking milks because they are thicker and help make that creamy cheese sauce.
Next, measure out your spices, nutritional yeast, mustard and lemon juice, then add these to the blender as well.
Now blend everything starting at low speed, gradually increasing the speed to high. If the blender sounds like it is not blending well, increase the speed or stop it because there might be an air bubble. Blend for about 1-2 minutes or until the mixture turns into a creamy, sticky consistency and is totally smooth. The sauce will be sort of thin but shouldn't be watery. If it is super thick, you can add more milk.
Now start your pasta, cook it according to the directions. You can use gluten free pasta if desired.
While your pasta cooks, add your cheese sauce to a sauce pan and heat it on the stove on medium heat. Make sure to stir it occasionally, it will bubble and splatter if you don't, and you don't want it to burn to the bottom. Heat for about 5-10 minutes or until warmed through.
Drain your noodles then put them back in the pot.
Pour your cheese sauce over your pasta and mix until the pasta is fully coated.
This mac makes great leftovers because it stays creamy even after being refrigerated. It might look dry due to the potato starch, just give it a stir. Enjoy within a week.