Nastasia Virvilis shares one of her favourite recipes for vegan macaroni and cheese.
Mac and cheese is easily one of my favourite comfort foods. Although I’m not vegan, I try to eat as plant-based as possible and avoid dairy. Not only is eating plant-based better for the environment, it’s also generally better for you.
I discovered this recipe on simpleveganblog.com over the summer and have been raving about it every chance I get. Even my non-veggie friends and family get excited when I make it. Although this plant-based version isn’t the cheesy mac that is traditionally served, it’s just as comforting, creamy and delicious (not to mention better for you and the planet!).
Another bonus: it only takes 30 minutes to make. So it’s the perfect pre- or post- study dinner to comfort you during the colder winter months ahead.
- 1 lb elbow macaroni (feel free to use pasta without gluten)
- 2 cups potatoes (peeled and chopped)
- 1 cup carrots (peeled and chopped)
- ⅓ cup olive oil
- ½ cup unsweetened plant milk of your choice (the recipe recommends soy, but I think hemp and cashew and even almond are also great options)
- ½ cup nutrition yeast
- 1 tbsp lemon juice
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- Cook the macaroni according to the directions (once it is done, drain and set aside).
- While the pasta is cooking, boil or steam the potatoes and carrots until soft (approx. 20 mins).
- Once the potatoes and carrots are done, place them into a blender with the rest of the ingredients (except the pasta!) and blend until smooth.
- Pour the blend into the pot with the pasta until they are well-mixed together.
Note: If you’d prefer your mac crispy, don’t hesitate to add bread crumbs on top. Just sprinkle them on the pasta and sauce mixture, and bake in a baking dish until golden brown.
About the Author: Nastasia Virvilis is a law student at the University of York, and enjoys exploring plant-based recipes in her free time.