Vegan Mac N’ Cheese
Did you know we actually don’t need dairy in our diets in order to get all the protein, calcium and vitamins we need? It’s true! There are lots of dairy-free options that are delicious, filling, and nutritionally dense. I’ve been going dairy-free since the baby has a dairy intolerance and it’s been surprisingly easy and fun to experiment with new recipes. This sauce is a great way to sneak in veggies for picky eaters and can be used with your favorite pasta. Plus, the beta-carotene offers up loads of antioxidants which can keep your skin glowing, reduce inflammation and improve cognitive function. Who doesn’t want to be smarter, glowing and clear headed? ;)
Ingredients
Pasta of choice (I used chickpea)
1/2 orange pepper- chopped
2 potatoes- cubed
2 cups carrots
1 Tbsp apple cider vinegar
1/2 lemon- juiced
1 tsp turmeric
1 tsp paprika
1/2 cup nutritional yeast
Salt & pepper to taste
4 garlic cloves
1/2 cup water
Cook pepper, potatoes and carrots until soft.
While that cooks, cook the pasta.
Add all seasonings, water and garlic to a blender. Add the veggies once cooked through.
Blend until smooth.
Stir sauce into pasta and serve.
I like to serve alongside crispy tofu and some green for a well-rounded meal.