Does your typical mac and cheese recipe boast 13g of protein per serving? If not, you’re in the right place! This vegan and nut-free mac and cheese recipe is free of the most common food allergens (soy, dairy, gluten, peanuts, nuts, soy, eggs, sesame, shellfish and fish) and boasts a creaminess without any added fat. Plus, the hidden veggies in the sauce are a bonus for parents of picky eaters.
Instructions
1
Add the potatoes, carrot, garlic, onion and water to a large pot. Cover, bring to a boil and reduce the heat to a simmer. Cook for 10 minutes or until the potatoes and carrots are fork-tender.
2
Meanwhile, cook the pasta according to package directions. Drain and set aside.
3
Drain the vegetables and set the cooking liquid aside. Add the vegetables to a high-powered blender and add ½ cup of the reserved water. Add the nutritional yeast, paprika, mustard seeds and salt. Blend on high until smooth. Add more of the reserved water as needed to achieve a smooth sauce. Adjust the seasonings to taste.
4
Add the sauce to the pasta and mix well. Use all of the sauce for a very saucy dish, or reserve ½ cups for another day. Serve and enjoy!
5
Refrigerate the leftover sauce and use it within seven days.
6
Substitutions: No quinoa and brown rice pasta: use your favourite gluten-free pasta or another high-protein pasta like lentil pasta. For more umami: add 1-2 tsp of miso paste to the blender before blending the sauce to intensify the umami flavour.
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