Mac ‘n’ cheese with vegan cheese sauce
PREPARATION 10 minutes
COOKING 15 minutes
SERVING 4-6
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)
SAUCE
- 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
PREPARATION
- In a pot of boiling water, cook the potatoes and carrots until soft.
- Meanwhile, put all the other ingredients in the blender.
- Drain the cooked potatoes and carrots. Add everything (while hot) directly into the blender, over the other ingredients.
- Pulse until smooth and creamy.
- Add cooked pasta. Mix (add pasta water if needed). Serve.
- For more texture, you can sprinkle with breadcrumbs and place under the broiler.
- Delicious with toasted nuts on top (nod to my friend Stef!)
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