Creamy Vegan Mac and Cheese

Let me tell you, this is by far, the creamiest, the cheesiest, the most AMAZING Vegan Mac and Cheese ever!

Remember how silky smooth that box of Velveeta got after you melted it? Yeah – it’s like that. Only this isn’t really ‘cheese’ at all. In fact, there’s not a single from of dairy in it. Nope, and no tofu or cashews either.

So what makes it so creamy you ask? A secret ingredient, and when I tell you.… you’re gonna flip.

When I used to work nights, sleeping any kind of normal hours on my days off was completely out of the question. So as I was laying in bed early one morning, watching a Vegan cooking show of all things, I saw this guy by the name of Chef Mark Anthony, and he was making a cheese sauce.

Now most vegan cheese sauces I have tried so far, are made from Tofu or Cashews, which are ok……. but not everyone likes Tofu. Plus there are LOTS of people that stay away from nuts, because of their high fat content or because they’re allergic.

So when this guy starts making a vegan cheese sauce, with Carrots and Potatoes of all things, I woke up pretty quickly.

Carrots and Potatoes? Cheese?

Needless to say, I took a lot of mental notes that night, and that next day…… me and my blender made magic happen.

And let me tell you it is by far, the creamiest vegan cheese I have ever had. So Chef Mark Anthony?

Kudos dude….seriously, thousands of Vegans are now thanking you. This Vegan Mac and Cheese was inspired and adapted from his amazing idea.

Amazing Vegan Cheese Sauce

I actually weighed out 3 Yukon Gold potatoes to about 16oz, or 1 lb. After cutting off any eyes I cut these into small chunks and added them to a pot of cold water.

I then measured out about 7 – 8oz of carrots, that’s about 1/2 a 16oz bag of baby carrots, chopped them into uniform pieces, and added them to the water. The more carrots you use, the more orange the sauce becomes, but also the sweeter it becomes as well. So adjust to your own taste accordingly.

Bring your veggies to a boil and set your timer for 10 minutes. After the timer goes off, turn off the heat and let the pot cool off for about 5 minutes or so. I wanted the carrots to become as soft as possible for the blending process.

With a slotted spoon, transfer the veggies to the blender and add about 1/2 cup of the hot potato water. Pulse until it starts to become smooth, and then add the rest of the ingredients.

Blend on high until it becomes as smooth and creamy as you cab get it. You can add more of the potato water to thin it out if you want, but about 1/2 cup was just right for me.

Now before we make the vegan mac and cheese – go ahead and get a chip or something. I know you’re dying to try this … so go ahead and get it over with 🙂

Just like I said, right?

Cheesey! Told ya so 🙂

Vegan Mac and Cheese

Vegan Mac and Cheese | Brand New Vegan

To make the macaroni and cheese, just rinse out your potato pot and add some clean, cold water with just a pinch of salt.

When it starts to boil, toss in about 2 cups of your favorite pasta noodles.

Set your timer to whatever the pasta directions say, and when you get to about 5 minutes left before the timer goes off, add in a bag of your favorite frozen vegetables.

After 5 minutes, drain your noodles and veggies. Now simply add in as much of the cheese sauce as you like. I didn’t measure mine, but it was enough to make everything nice and gooey, and I still had plenty left. Just make sure everything is coated really well.

Nice and gooey. Yeah….

As you can see in the pictures, it came out great.

A truly fat-free vegan mac and cheese made from potatoes and carrots.

Who woulda thought?

Creamy Vegan Mac and Cheese

The creamiest, the cheesiest, the most decadent Vegan Mac and Cheese ever! Creamy delicious cheese, without using dairy, nuts, or tofu.

16 oz Yukon Gold Potatoes ((about 3 medium) )
7 – 8 oz Carrots ((about 2 or 3 small))
1/2 cup Water
1/4 cup Nutritional yeast ((plus an extra 2 Tbs))
2 Tbs Lemon Juice
1 tsp Apple Cider Vinegar
1 tsp Salt
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Brown or Yellow Mustard
1/8 tsp Turmeric
2 cups Elbow Macaroni
1 bag Frozen Broccoli ((a 12oz bag))

Wash and scrub both potatoes and carrots, peel if desired.
Chop into uniform pieces and boil for 10 minutes
Remove from heat and let rest for 5 minutes
With slotted spoon, transfer veggies to blender
Add 1/2 cup of the hot potato water (more if needed to blend smoothly)
Pulse to mix
Add in remaining ingredients and blend until smooth
Boil pasta until al dente
Add in frozen vegetables to last 5 min of boiling
Drain pasta, return to pan, and stir in however much cheese sauce you like until creamy and evenly coated