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Easy Vegan and Gluten-Free Mac and Cheese
Course: Main Course, Side Dish
Cuisine: American
Keyword: cheese sauce, mac and cheese, macaroni
Servings: 8 servings
Ingredients
  • 2 boxes of elbow pasta
  • 2 cups white potatoes peeled and cubed
  • 1 cup carrots peeled and cubed
  • 1/2 cup silken tofu
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon lemon juice
  • 1 tablespoon agar powder
  • 2 tablespoons tapioca or cornstarch
  • 1-2 teaspoons sea salt
Instructions
  1. Boil pasta until tender. Drain with cold water to stop the cooking process. Transfer cooked pasta to a medium saucepan and set aside.Boil potatoes and carrots until tender. About 7 minutes.
  2. Using a slotted spoon, place the potatoes and carrots to a blender. Add 1/2 cup of the boiling water to the blender to help. Blend until smooth.With the blender still running, add the silken tofu, lemon juice, and blend until incorporated. Add the onion and garlic powders, nutritional yeast, and about 2 teaspoons of sea salt and blend for a few seconds until well incorporated.

  3. In a small saucepan add 1/2 cup of water and the agar powder, whisking well until dissolved. Cook on medium-low heat for 3 minutes without whisking again, it will be bubbling and thick. Add 2 tablespoons of cold water to the tapioca starch and stir until dissolved, set aside.

  4. Add the blended mixture to the agar, whisking well for about 1-2 minutes. While stirring, add the dissolved tapioca starch and cook for another 1-2 minutes, until thickened. Pour the sauce for the pasta, and mix well.
Recipe Notes

Macro breakdown per serving

  • 19 g protein
  • 43 g carbs
  • 4 g fat