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Ever heard of mac and cheese without cheese? Give our Vegan Mac and Yes Please! recipe a try with simple ingredients readily available in your home. It’s so tasty you’ll want to share! 

Vegan Mac and Yes Please!

Recipe: Vegan Mac and Yes Please!

Serving size: 220.47 g
Servings per recipe: 5
Prep time: 15 minutes
Cook time: 30 minutes

  • 1 box Elbow macaroni pasta, approximately 4 C dry
  • 2 C (about 7 ounces) Yukon Gold potatoes, chopped (with or without peel)
  • ½ C Carrots, peeled and chopped
  • 2/3 C Onion, chopped
  • 6 Tbsp Olive oil
  • 6 Tbsp Millet or all-purpose flour
  • 1 C Unsweetened non-dairy milk
  • 2 tsp Salt
  • 1/2 tsp Garlic, minced (about 1 small clove) or ¼ tsp Garlic powder
  • ½ tsp Dijon mustard
  • 2 Tbsp Lemon juice, freshly squeezed

Directions

In a medium saucepan, add the potatoes, carrots, onion and 1 cup water; bring to a boil then lower to a simmer and cook, covered, for 15 minutes, or until vegetables are easily pierced with a fork. Meanwhile, cook the pasta according to package directions until al dente; drain and place back into pot. Place the olive oil in a small saucepan and heat over medium. Add the flour and cook, stirring occasionally, about 1 minute. Slowly add milk, while continuously whisking. Allow mixture to simmer on low, uncovered, until slightly thickened, about 5 minutes. Add the milk mixture, salt, garlic, mustard, lemon juice, softened vegetables and cooking water to the blender or food processor and process until perfectly smooth. Pour the sauce over the cooked pasta and combine completely. The sauce will thicken as it cooks and continue to do so as it cools.

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