Mac ‘n’ cheese with vegan cheese sauce

by Iris Imports
Mac ‘n’ cheese with vegan cheese sauce

PREPARATION 10 minutes

COOKING 15 minutes


1 lb (450 g) TRIVELLA GRANORO #45 pre-cooked for 3 minutes in boiling water (Al dente). (Keep 250 ml (1 cup) of cooking water)


  • 375 ml (1 ½ cups) peeled carrots, cubed
  • 250 ml (1 cup) peeled potatoes, cubed
  • 500 ml (2 cups) rice milk
  • 160 ml (2/3 cup) nutritional yeast
  • 60 ml (1/4 cup) olive oil
  • 5 ml (1 tsp) salt
  • 3 ml (1/2 tsp) garlic powder
  • 3 ml (1/2 tsp.) onion powder
  • 3 ml (1/2 tsp.) smoked paprika
  • 15 ml (1 tbsp.) cornstarch
  • Pepper to taste


  1. In a pot of boiling water, cook the potatoes and carrots until soft.
  2. Meanwhile, put all the other ingredients in the blender.
  3. Drain the cooked potatoes and carrots. Add everything (while hot) directly into the blender, over the other ingredients.
  4. Pulse until smooth and creamy.
  5. Add cooked pasta. Mix (add pasta water if needed). Serve.
  6. For more texture, you can sprinkle with breadcrumbs and place under the broiler.
  7. Delicious with toasted nuts on top (nod to my friend Stef!)

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