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Creamy High-Protein Mac And Cheese

Courses ,
Difficulty Beginner
Prep Time: 5 min Cook Time: 30 min Total Time: 35 mins
Best Season Suitable throughout the year

Let's make the creamiest vegan mac and cheese you will ever have!

  • 360 grams Potatoes (Peeled and diced)
  • 135 grams Carrots (Peeled and diced)
  • 1/2 cup Water
  • 1/2 cup Nutritional yeast
  • 1/4 cup Olive oil
  • 1/4 cup Plant milk (Unsweetened, I used soy)
  • 1 tablespoon Lemon juice
  • 1 pinch Salt
  • 1 pinch Black pepper
  • 1/2 teaspoon Garlic powder
  • 200 grams Silken tofu (Optional for higher protein)
  • 500 grams Pasta
  • 2 cups Soy chunks (Soak them for 15 minutes in hot water)
  1. Boil or steam the potatoes and carrots for ±20 minutes or until soft.

  2. Drain them and add them to a blender together with the olive oil,  plant milk, nutritional yeast, lemon juice, salt, garlic powder, black pepper and silken tofu.

  3. Blend the sauce, taste and add more salt and pepper if needed.

  4. Pour the sauce onto your cooked pasta and add in the soaked soy chunks as well. Mix and serve if still hot, otherwise heat up.

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