Description
Seriously delicious High Protein Vegan Mac and Cheese made in 10 minutes! No nuts, no potatoes and it’s gluten free, oil free and refined sugar free.
Ingredients
Scale
- 8 ounces pasta of choice (I used chickpea based elbow shaped pasta)
- 1 1/4 cup silken tofu
- 1/3 cup carrots, diced and steamed (more if desired)
- 1/3 cup nutritional yeast
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp onion powder
- 1 tsp white miso paste
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp white pepper (optional)
- salt and pepper to taste
garnish
- cracked black pepper
- chives
- salt and pepper to taste
- extra vegan cheese
Instructions
- In a large pot, prepare pasta according to package directions. While pasta is cooking, start to prepare your sauce.
- To prep sauce, add all ingredients to a blender and blend until completely smooth, scraping down sides if needed. Taste and adjust seasoning and spices until desired result is achieved.
- When pasta is ready, strain and return to pot over low heat. Add sauce and fold until sauce is heated, and evenly distributed. Add garnish of choice and enjoy immediately.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: main dishes
- Method: blending, boiling
Keywords: pasta, macaroni and cheese, main dishes, dinner, gluten free, high protein, tofu, oil free, refined sugar free, nut free