Description
An allergen-friendly vegan mac and cheese recipe that is creamy, cheesy, and pretty darn healthy, too! This nut-free vegan mac and cheese is easy to make and requires just a few simple ingredients that you may already have on hand!
Ingredients
- 1 cup raw sunflower seeds
- 1 lb. elbow (macaroni) noodles, gluten-free as needed
- 1/2 white onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups + 2 tablespoons vegetable broth
- 1/2 large or 1 cup steamed russet potatoes, peeled
- 1/2 cup carrots, steamed
- 1/4 cup nutritional yeast
- 1/4 cup fresh lemon juice
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- Black pepper, to taste
Instructions
- Soak the raw sunflower seeds in water overnight. If you need to speed things up, you can boil water and soak the sunflower seeds in hot water for about 30 minutes to 1 hour, or until soft. Drain and set aside.
- Cook the noodles according to the packaging directions.
- In a medium cast iron skillet, add in 2 tablespoons of vegetable broth. Add in the onions and garlic, and for 2-3 minutes, or until fragrant and the onions become translucent. Set aside.
- In a small steamer, steam the potatoes and optional carrots until fork tender, about 8 minutes.
- Add the cooked onions and garlic, soaked sunflower seeds and the steamed vegetables to a high-speed blender along with the remaining ingredients and blend until completely smooth. Add additional vegetable broth or water if too thick or cornstarch if too thin, and blend again until smooth. Adjust seasonings to taste.
- Add the noodles into the cast iron skillet (used above) and then pour over the cheese sauce. Carefully mix until all of the noodles are coated and uniform.
- Now all that’s left to do is enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Entree, Pasta, Lunch
- Method: Stovetop, Blender
- Cuisine: Vegan
