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Vegan Carrot Mac and Cheese

A creamy and comforting vegan twist on a classic mac and cheese, made with vibrant carrots and nutritional yeast for a cheesy flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 16 oz dried macaroni (gluten-free if desired)
  • 16 oz fresh or frozen green peas
  • 2 cups roughly chopped or sliced carrots The brighter, the better!
Creamy Base
  • 1/4 cup tahini or nut butter of choice Almond butter can be used for a unique twist.
  • 1 1/2 cups plain unsweetened dairy-free milk Oat milk is favored for its creaminess.
  • 1/3 cup nutritional yeast Essential for a cheesy flavor.
Seasonings
  • 1/2 teaspoon sea salt Start small, you can always add more.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Black pepper to taste
  • 2 tablespoons fresh lemon juice Brightens up the flavors beautifully.

Method
 

Preparation
  1. Steam the chopped carrots for about 8 minutes until tender, or microwave in a bowl with water for about 4 minutes.
  2. In another pot, bring water to a boil for the pasta. Cook the macaroni according to package instructions, adding the peas for the last 2-3 minutes.
Blending and Combining
  1. In a high-speed blender, combine steamed carrots, tahini, dairy-free milk, lemon juice, nutritional yeast, garlic powder, onion powder, and sea salt. Blend until smooth and creamy.
  2. Drain the pasta and peas. Return them to the pot and pour the carrot cheese sauce over. Stir to combine until everything is beautifully coated.

Notes

For the best blending results, use room temperature ingredients. If the sauce is too thick, thin it out with a splash of dairy-free milk. Leftovers can be stored in an airtight container in the fridge for up to 3 days.