Macaroni and not cheese is a scrumptious dairy free meal that will fill the hungry tummies.
Macaroni Without Cheese
Course: MainCuisine: VeganDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesCalories
320
kcalTotal time
25
minutes
Cook Mode
Keep the screen of your device on
Ingredients
250 g macaroni pasta
1 tbsp olive oil
1 small brown onion, chopped
2 garlic cloves, minced
1 cup (150g) peeled, diced potato
.5 cup (65g) peeled, diced carrot
.5 cup (125ml) unsweetened almond milk (or oat milk)
.25 cup nutritional yeast flakes
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper, to taste
Directions
- Cook macaroni according to packet directions. Drain and set aside.
- In a saucepan, sauté onion and garlic in olive oil over medium heat until soft.
- Add potato and carrot. Cover with water and simmer for 10 minutes or until tender.
- Drain veggies and place in a blender with almond milk, nutritional yeast, lemon juice, mustard, salt and pepper.
- Blend until smooth and creamy.
- Pour sauce over cooked macaroni and stir to combine.
- Heat gently if needed and serve warm.
Notes
- Use gluten-free pasta for a GF version.
- Add steamed broccoli or peas for extra nutrition.
- Keeps well in the fridge for up to 3 days.
- Can be frozen in portions and reheated.
- Adjust seasoning to suit your taste—more mustard for tang, more yeast for “cheesiness”.
Have your say!