Vegan mac & cheese!

Hey all!

It’s been awhile, hasn’t it? Life has been busy & crazy in all sorts of ways. I moved to a new state with my partner, had other relationships begin & end, and done quite a bit of self exploration in various forms. But I’ve decided I would like to get back to posting some recipes on here. I’ve cooked some really delicious things lately, and it’s only fair to share, right? đŸ™‚

This recipe is something I discovered lately and I am in love with this sauce! So healthy and yet so yummy. Pasta is my favorite way to eat it, but I’ve also used it for some delicious nachos, a cheesy hashbrown casserole, and philly cheese sandwiches (with portabello mushrooms, mmmm).

I don’t have a picture with this one, but I plan to get some more pretty pictures and posts on here soon.


Vegan mac & cheese (adapted from Veg News)
8 ounces pasta
2 potatoes
1/2 cup carrots
1/3 cup butter/Earth Balance (not needed if trying to be extra healthy, but certainly adds a yummy buttery taste)
1 tbsp lemon juice
1 can coconut milk
1/4 tsp garlic
1 tsp minced onion
1/8 tsp nutmeg
1/4 tsp black pepper
1/8 tsp cayenne
1/4 tspn paprika
1/8 cup nutritional yeast (optional as well, but adds a bit of extra cheesiness)
Salt to taste
Add in veggies as desired! Broccoli is my favorite.

  1. Cook pasta on stove.
  2. Cook potatoes in microwave for several minutes until soft.
  3. Saute carrots until soft as well. Add all ingredients to blender, add about 1/3 cup of the can of coconut milk, and blend.
  4. Add more coconut milk as needed until sauce is smooth and still relatively thick. A little water can be added as well if the sauce is still a bit thick. Taste and adjust spices as necessary.
  5. Saute whatever vegetables you want to add in to the pasta and then heat everything together in one big pot on the stove. You can also throw it in a baking pan, add some breadcrumbs on top and put it in the oven if you want a baked version! (350 degrees for 30 minutes)

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