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Macaroni and Potato Cheese [Vegan]
This recipe is the vegan version of the famous mac and cheese. Unlike the original recipe, this version has less calories and contains almost no fat.
Ingredients You Need for Macaroni and Potato Cheese [Vegan]
How to Prepare Macaroni and Potato Cheese [Vegan]
- Cook the macaroni following the indications of the container until they are in their point. We drain and reserve.
- Cook the potatoes and carrots until they are soft, peel them, cut into pieces and introduce the glass of the blender.
- Add to the blender the brewer's yeast, salt, paprika, turmeric and a splash of vegetable broth. We crush the ingredients and add more broth little by little until there is a smooth and homogeneous mixture. It should not be too liquid or too thick.
- Melt the margarine in a pot and pour our cheese sauce inside. When it is hot, add the tapioca starch diluted in a small amount of cold vegetable broth or cold water. Stir well until the sauce boils. Lower the heat and continue cooking and stirring until the mixture thickens a little.
- Place the macaroni on a baking tray and pour the cheese sauce on top, distributing it well throughout the tray. Spread the grated vegan cheese on top.
- Bake the macaroni and cheese in a preheated oven at 350°F for 20 minutes.
Nutritional Information
Total Calories: 1370 | Total Carbs: 271 g | Total Fat: 14 g | Total Protein: 42 g | Total Sodium: 339 g | Total Sugar: 6 g
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Make for Sunday. 2/10 dinner at EJ’s!