This nut-free vegan mac and cheese is a delicious twist on a classic comfort food. It is a simple, healthy, and delicious recipe that will satisfy your cravings for a creamy, cheesy pasta dish without using any dairy, nuts, oil, or gluten. It is a veggie-packed sauce that can be ready in just 20 minutes.
Boil water and cook pasta as per instructions on the packaging.
Peel and dice potatoes, sweet potatoes, and carrots. The smaller you dice them, the shorter will be the cooking time.
Peel and chop onion and garlic.
Pre-cook ingredients
Boil veggie broth in a pan and add all vegetables (diced potatoes, diced sweet potatoes, diced carrots, chopped onion, and garlic). Cook them until soft.
When ready, reserve 1 cup of the cooking water.
Blend everything to make a sauce
Transfer all cooked vegetables into a blender. Add sunflower seeds (no need to soak them), nutritional yeast, salt, pepper, sweet paprika powder, and rice flour or corn starch.
Blend them until you have a creamy sauce.
When pasta is ready, drain the water. Pour the sauce on the pasta and enjoy!
Video
Notes
Quick note: In the video, we added the nutritional yeast after blending, which was due to the fact that we almost forgot. :-))) Slight distraction due to two kids running around at home. A quick tip: Sauces with added flour and starch need to be hot to thicken. It means you have to re-heat the sauce in a small pan to activate the flour or the starch properly. However, the veggies also have starch in them, and I think the sauce is thick enough without anything else to add.