Friday, February 19, 2016

Best Vegan Mac & Cheese (low-fat, nut-free, gluten-free)







Best Vegan Mac & Cheese 






PREP TIME
COOK TIME
Recipe type: meal
Serves: 1-2 person

INGREDIENTS

2 cups water
1 sweet potato, peeled and chopped
1/2 onion, chopped
1 zucchini, chopped
1 medium tomato
1/2 cup tbsp nutritional yeast
2 tsp tsp garlic powder (optional)
1 tsp dijon mustard
pinch of salt
herbs of choice (I used parsley, oregano, and basil since I really love herbs)
chile pepper powder (optional)
12 oz pasta (feel free to use whole wheat or gluten-free)
INSTRUCTIONS
  1. In a small pot or sauce pan,add sweet potato, onions, and zucchini. bring water to boil and cook until everything is soft. Let it cool on the side.
  2. In a separate pot or sauce pan, cook the pasta according to directions. 
  3. Blend up all ingredients except for the pasta in a blender or food processor. 
  4. Taste test and add more or less spice, herbs, and salt to your liking.
  5. Mix the cheese sauce over the pasta. Mix well and enjoy!

NOTES

  • The sauce may be stored in airtight container in the fridge for up to 3 days
  • Put small portions of the sauce in freezer bags or containers to save for later.
  • Add another tomato to make it a perfect creamy vegan salad dressing too!

No comments:

Post a Comment