Some days lately I think to myself, am I ever going to blog about swimwear! My feeds are just full of food, but this is just pure love of investigating new ideas and ways to help others achieve balance in their nutrition – eating foods they love, but making them healthier. It all comes full circle come Summer though, it’s cliche to say – but bikini bodies are always made in the winter (all year round actually), well it seems we all get on track once Summer is over…
This week I have started out on my vegan journey and although I’ve dabbled over the years with the plant based life – now just seems the time for me to really get into it. Something clicked and what I originally felt was a chore has somehow turned it’s self into the normal. All of those things I thought I might miss are easily created with a little imagination and research, which is why this evening I was pretty pleased with my cheese sauce creation after the kids requested it. My initial reaction was, “How the hell am I going to get them to eat vegan cheese pasta!”, but where there’s a will there’s a way…
So here it is… I am sharing with you my version of a plant based Mac n’ Cheese recipe I hope your kids will love. Vegan Mac n’ Cheese, made from scratch with super healthy and easy-to-get ingredients. It’s so flavourful, cheesy, creamy and ready in just 30 minutes.
VEGAN MAC N’ CHEESE
- 1 pound dried pasta (450 g), gluten-free if needed.
- 2 cups potatoes (360 g), peeled and chopped
- 1 cup carrots (135 g), peeled and chopped
- 1/3 cup extra virgin olive oil (85 ml)
- 1/2 cup unsweetened plant milk of your choice (125 ml), I used unsweetened almond milk
- 1/2 cup nutritional yeast (8 tbsp)
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
- In the meanwhile, cook the pasta according to package directions. Drain and set aside.
- Place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth.
- Mix the cooked pasta and the vegan cheese in the pot and if they’re both hot, serve immediately. If they’re not, reheat the mixture for 1 or 2 minutes and serve immediately.
- Keep leftovers in an airtight container in the fridge for 3-5 days. To reheat it, add a little bit of milk if the sauce is too thick.
- serving size: 1/8 of the recipe
- calories: 350
- sugar: 3.4 g
- sodium: 316 mg
- fat: 10.2 g
- saturated fat: 1.3 g
- carbohydrates: 53.9 g
- fiber: 7.6 g
- protein: 11.7 g