Nut-Free Vegan Mac And Cheese
Easy and flavorful nut-free vegan mac and cheese that is also gluten-free and oil-free. Gluten-free macaroni is cooked to perfection, then coated with a creamy white bean sauce.
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Servings: 4 servings
Calories: 52kcal
Equipment
Ingredients
- 1 8 ounce dry elbow macaroni
- 1 15-ounce can great northern beans, or other white beans
- 3/4 cup vegetable broth or water
- 3 tablespoons nutritional yeast flakes
- 2 tablespoons lemon juice
- 1 tablespoon tahini paste
- 1 teaspoon onion powder
- 1 clove garlic
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
Instructions
- Prepare cheese sauce in a blender by adding white beans that are drained and rinsed, nutritional yeast flakes, lemon juice, tahini, onion powder, garlic powder, smoked paprika, and salt. Blend sauce until smooth and creamy, set aside.
- Bring water to boil over medium-high in a large pot. Add 1 teaspoon salt and bring to a boil. Stir in macaroni and cook according to package directions. Remove pot from the stove and drain using a colander.
- Return the pasta in the pot to the stovetop. Add prepared vegan cheese sauce and stir to coat the pasta, stirring constantly.
- Garnish with spring onion and serve.
Nutrition
Calories: 52kcal | Carbohydrates: 5g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 469mg | Potassium: 150mg | Fiber: 2g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg