Vegan Mac and Cheese (Printer-Friendly Version)
# What You'll Need:
01 -
1 box whole wheat or gluten-free pasta (use any pasta of choice)
02 -
2 large Yukon Gold potatoes
03 -
3 medium carrots
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2 cups broccoli florets
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2 cloves minced garlic
06 -
1/4 cup nutritional yeast
07 -
1 teaspoon apple cider vinegar
08 -
2 tablespoons freshly-squeezed lemon juice
09 -
1 teaspoon Dijon mustard
10 -
1/2 teaspoon paprika
11 -
1/8 teaspoon turmeric powder
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1/2 teaspoon kosher salt
13 -
1/4 teaspoon ground pepper
# Let's Cook!:
01 -
Wash and scrub the potatoes and carrots thoroughly. Peel and cut them into large bite-sized chunks.
02 -
Add chopped potatoes and carrots to a large pot. Cover with water by 1 inch, season with salt, and boil for 15 minutes or until tender.
03 -
Steam broccoli florets for 3-4 minutes until fork-tender. Drain and set aside.
04 -
Cook pasta according to package instructions. Drain and set aside.
05 -
In a small bowl, combine minced garlic, apple cider vinegar, lemon juice, Dijon mustard, paprika, turmeric, salt, and pepper. Whisk until well combined.
06 -
In a blender, combine boiled potatoes, carrots, nutritional yeast, and 1/2 cup reserved cooking liquid. Add the garlic mixture and blend until smooth and creamy.
07 -
In a large serving bowl, mix cooked pasta and steamed broccoli. Pour the sauce over and toss until evenly coated.
08 -
Serve warm and enjoy!
# Cook's Notes:
01 -
Store leftover sauce in the refrigerator for up to a week. Reheat before serving.
02 -
Swap broccoli with zucchini or other veggies of your choice.