Childhood Memories of Mac and Cheese
Mac and cheese is straight comfort food. It’s the perfect remedy for a stressful day. It also works for me as a celebratory food. There is pretty much no circumstance for which I do not find mac and cheese a fantastic meal option.
There are so many vegan cheese alternatives out there but I’d rather not rely on them as I find it healthier and more fun to make my own. Besides, mine is good enough to fool omnivores ;-) And the ingredients are pretty much items that you likely have on hand anyway (maybe not the Kala Namak but that is easily sourced).
Pro Tip: this cheese sauce freezes really well. When you thaw to reheat, you’ll want to stir it well throughout the reheating process so that it does’t burn, but also to break apart the starches from the potatoes.
Ingredients:
320–350 g peeled and chopped red or yellow potatoes
135 g peeled and quartered yellow onion
140 g peeled carrots, chopped into 2 inch pieces
1 cup non-dairy milk (I used Ripple Pea milk)
1 Tbs Kala Namak (you can use regular salt if you don’t have Kala Namak; it won’t be as good without it)
1/2 cup nutritional yeast (nooch)
1/4 cup non-dairy butter
Directions:
PFill a large pot with enough water to cover the potatoes by a couple of inches and bring to a boil. Boil for about 5 minutes. Add the carrots and boil for another 7 minutes. Add the onion and boil for 7 more minutes.
Drain the veggies and place into a high-speed blender with the milk, Kala Namak, butter, nutritional yeast, and butter. Blend until smooth; about 1 to 2 minutes.
Thats it! You’re ready to go!
Your cheese sauce should be warm and gooey and ready to pour over the cooked pasta and enjoy!
