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Vegan Carrot Mac and Cheese

A delightful, plant-based reinterpretation of traditional mac and cheese, featuring creamy sauce made with carrots and nutritional yeast for a cheesy flavor without dairy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Peas
  • 16 oz dried macaroni (gluten-free if desired) Brands like Annie's or Banza recommended for great texture.
  • 16 oz fresh or frozen green peas Frozen peas work wonderfully.
Sauce Ingredients
  • 2 cups roughly chopped or sliced carrots Fresh carrots are best.
  • 1/4 cup tahini or nut butter of choice Soom tahini is recommended for rich flavor.
  • 1 1/2 cups plain unsweetened dairy-free milk Almond or oat milk are preferred.
  • 1/2 - 1 teaspoon sea salt Adjust according to taste.
  • 2 tablespoons fresh lemon juice Fresh squeezed is best.
  • 1/3 cup nutritional yeast Ensure it’s fresh for optimal taste.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Black pepper to taste

Method
 

Preparation
  1. Bring a pot of water to boil and fit it with a steamer attachment. Place the chopped carrots in the steamer and steam until tender, about 8 minutes. Alternatively, microwave them in a bowl with a few splashes of water for about 4 minutes.
  2. In another large pot, bring water to a boil. Cook the macaroni according to the package instructions. Add the peas during the last 2 minutes of cooking. Reserve a little pasta water for later.
Creating the Sauce
  1. In a high-speed blender, combine the steamed carrots, tahini, dairy-free milk, lemon juice, sea salt, nutritional yeast, garlic powder, onion powder, and black pepper. Blend until creamy and smooth, about 1 minute. Add a splash of reserved pasta water if the sauce is too thick.
Combining
  1. Drain the pasta and peas, returning them to the pot. Pour the carrot cheese sauce over the macaroni and stir to combine thoroughly, ensuring every piece is coated.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to a month. Reheat in a saucepan over low heat, adding a little water or dairy-free milk to restore creaminess.