Whole Food Plant Based Mac and Cheese
What's in it?
Potato (update: I have also subbed white beans and cauliflower for the potato and got good results), carrot, onion, turmeric, garlic, water, cashews, nutritional yeast, salt, gluten free pasta
Want the recipe?
Why do I like it?
The sauce is creamy and substantial yet light at the same time. It is not overpowered by the turmeric as some vegan mac and cheese sauces are. The sauce makes enough for leftovers and lasts for up to a week in the fridge. The ingredients are basic, yet the sauce has a crave worthy flavor.
You can also use it layered with greens and potatoes as shown above. (Recipe for this from Clean Food Dirty Girl meal plans. Click here to purchase meal plans.)
Any recipe notes or tweaks?
I increased the amount of salt. I have also subbed white beans and cauliflower for the potato and got good results (same amount as the potato).
Just recently I added one teaspoon of apple cider vinegar to the finished sauce. It added a nice tanginess which I really loved.