Your 5-ingredient Vegan Baked Mac & Cheese has arrived! As always, the recipe is easily customizable and can be swapped for similar ingredients based on your preference. See below for what you will need!
Ingredients
Pasta of choice (you want to typically choose a pasta with an interesting shape or with ridges, that can pick up and hold the sauce best)
1 Carrot
3-4 Medium Yukon Potatoes
3 Tbsp Nutritional Yeast
1/3 Cup Unsweetened Nut Milk (I use Cashew)
Breadcrumbs
Slice potatoes into thin circular rounds (the thinner you slice, the faster it will cook) and cut the peeled carrot into 1-inch pieces. Place the potatoes and carrots into salted water. Bring to a boil and continue to cook on high.
Boil an additional pot of salted water for pasta and cook until al dente.
Once the potatoes and carrots are soft enough (you’ll know when you can pierce and cut them easily with a fork), strain them.
Combine the boiled potatoes and carrots with the nutritional yeast, milk and any additional seasoning preferred (salt, pepper and garlic powder are great here). Blend until smooth (if you need to add additional liquid, combine water or more milk slowly until smooth, starting with small increments). Taste and add more seasoning as preferred.
Coat the pasta with the “cheese” sauce and transfer to a baking dish. Top with bread crumbs and bake for 20 minutes at 375 F.