Easy (Healthy!) Vegan Mac & Cheese Sauce
This mac & cheese sauce is made with vegetables! Goes great over pasta for mac & cheese, as a dip with vegetables (like broccoli or carrots) or chips, and even goes great in chili to make a great chili mac recipe.
Equipment
- medium saucepan
- Blender or food processor
- Ladle (preferred)
Ingredients
- 3 medium Yukon potatoes ~3 cups, peeled and rough diced
- 2 small-med carrots chopped
- 3 cloves garlic halved
- 1/4 medium sweet onion chopped
- 1 regular Roma tomato chopped
- 1/3 cup nutritional yeast
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/8 tsp turmeric
- 1/2 tsp salt
- 1-2 tbsp lemon juice
- 1 1/2 tbsp soy sauce or tamari
- 1 tsp vinegar white or apple cider
- 1/2 tsp mustard yellow, dijon, etc. - your preference
- ~1 1/2 cups cooking water reserved after cooking
Instructions
- In a medium to large saucepan, combine potatoes, carrot, garlic, onion & tomato
- Fill pan until vegetables are just covered
- Bring to boil, reduce to simmer, cover and cook for 30 minutes
- Remove from heat and let cool for eat least 5 minutes [note #1]
- Transfer to blend or food processor and add all other ingredients
- Blend until smooth, adding more spices as needed to taste
- Serve by itself as a dip with veggies, over pasta, nachos, chili mac, etc. [note #2]
Video
Notes
- It's easiest to blend the mixture if you let it cool down first. I typically cool mine for 30 minutes before blending. While some blenders/food processors can handle hot foods or liquid, if your blend is airtight it will create pressure while it blend and can cause the lid to "pop" or explode when opening it after blending.
- I typically enjoy this sauce as mac & cheese over pasta with chopped spinach, chili flakes & blended cashews as a topping, or with my Anaheim chili recipe.