Hi guys! It’s been a while. My apologies.
Today I have a recipe for you that I am OBSESSED with.
I’ve always been picky about cheese, but I LOVE macaroni and cheese. Seriously. In my pre vegan days I used to scarf the macaroni from KFC. Now that I’m vegan, it’s been difficult to find a macaroni that meets my high picky standards. I’m not a fan at all of Daiya, Earth Balance box macaroni tastes too sweet for me, and I’m not the kind of vegan who can just put some vegan butter and nooch on noodles and be satisfied. Then I joined this group on facebook called “What Fat Vegans Eat”, and came across a recipe for cheese sauce made with potatoes and carrots. So I made it as queso dip for Memorial Day, and really liked it. But I only like queso dip… I LOVE macaroni. So I took the recipe, made a bunch of changes and VOILA! I finally found vegan Mac that I’m happy with.
You can use this to make queso dip, macaroni, cheese sauce for enchiladas or nachos, etc. It’s versatile. If you’re making it as queso, I recommend adding a tablespoon of cayenne pepper. Chipotle chili peppers in adobo would also be a good addition for if you’re making it as queso dip. Ah, possibilities.
2 cups skinned potatoes, diced
1 cup skinned carrots, diced
1 cup unsweetened plain dairy-free milk
1/8 cup oil (grapeseed, olive, coconut, avocado)
2 tsp. salt
4 Tablespoons lemon juice
3/4 cup nutritional yeast flakes (buy it here)
2 teaspoons onion powder
2 teaspoons garlic powder
A pinch of ground cumin
Gather all ingredients. Skin and dice the potatoes and carrots. Boil the potatoes and carrots until soft. Then add all ingredients to a blender and blend until smooth. If it seems too dry, add a splash more non-dairy milk until you get the right consistency. Serve with chips or pour over pasta. Enjoy!
Tip: if reheating, add a few tablespoons of non-dairy milk to it to get it smooth. Makes all the difference!