As you guys may, may not know— we AREN’T vegan, however we do love incorporating vegan foods into our nutrition. 1). because it’s dairy free and 2). Typically because a lot of vegan recipes are rich in nutrients that a good for you such as veggies, grains and fruits! Yum!
And this vegan Mac n cheese is def FULL of good-for-you nutrients!Here’s the full recipe below: **easiest to use a food scale to measure (g=grams)
Macros for this recipe per serving: 12 servings 1 serving = 3.5 ounces 1 serving roughly = 30g carbs, 2g fats, 5g protein.
*note: macros can vary depending on type of noodles you use
150g raw carrots
300g raw potato
20g of nutritional yeast
Optional: couple Dashes of turmeric & garlic salt
1 cup coconut milk
1 whole box noodles (I used a brand called Bio Nature)
*TO MAKE YOUR VEGAN CHEESE SAUCE:
Bring a pot of water to boiling
Cut up all your veggies
Place veggies in boiling water, add in garlic salt for a little seasoning.
Boil veggies until soft
Place all veggies in food processor and add coconut milk and nutritional yeast.
Add in turmeric and garlic salt (for more spice you can also add in jalapeños)
Blend all ingredients together in food processor until desired consistency for sauce (Think ‘nacho cheese’ sauce consistency for reference)
**WHILE you’re blending your sauce:
Cook your noodles in a giant sauce pan until soft.
Pour your vegan cheese sauce on top, add some parsley if desired and stir to coat the noodles until we’ll blended.