A macaroni and “cheese” with a sauce made from vegetables. Yes, it’s real. It has been all over foodie social media. And it’s good. Like alfredo good.
Here’s the recipe I use. (It’s based on https://amargolisdesign.com/hobbies/recipes/vegan-mac-n-cheese/) Sorry, if you’re reading this hubby, I think I make it better 😉
Ingredients
*2 white/gold potatoes, peeled and cubed (I don’t peel mine out for nutrition and out of pure laziness. I would peel the potatoes if you care about having specks in your sauce)
*1 medium carrot peeled and cut into 1-inch pieces, or 3 baby carrots
*1 medium onion, peeled and quartered
*1 clove garlic (optional) (I add 3, but I assume that might be too much for most people haha)
*½ cup pumpkin seeds (I’ve seen recipes calling for sunflower seeds or cashews, if you prefer)
*1-2 teaspoons salt
*1 teaspoon garlic powder
*1 teaspoon onion powder
*2 tablespoons nutritional yeast (helps add a cheesy flavor, but not absolutely necessary if you are out)
*1 teaspoon ground mustard (definitely optional, this gives it a spicy cheddar kick if you would like it super cheesy)
*Couple dashes Paprika (optional)
*1 pound macaroni, cooked (any kind to fit dietary needs like gluten free, egg free, etc)
Directions
*Add prepped vegetables to a large pot of boiling water. Cover and allow the vegetables to cook for 10 minutes, until the potatoes are fork-tender.
*Remove boiled vegetables from water and save ¾ cup of the cooking water.
*Add vegetables, pumpkin seeds, and spices to a food processor with the cooking water.
*Mix macaroni and sauce with a spoon until thoroughly incorporated
And if you need some dessert, why not try to make some top 8 free macaroons?
https://multipleallergyfamily.com/the-best-coconut-macaroons/
