A perfectly half-baked vegan mac and cheese made with sweet potatoes, soy milk and nutritional yeast.
1 large potato, peeled and cubed
1 carrots, peeled and chopped
1/4 cup unsweetened soy milk
2 tablespoons olive oil
1 teaspoon salt
1 to 1/2 teaspoons freshly squeezed lemon juice
1/4 cup nutritional yeast
1 tablespoon tapioca starch
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard powder
1/2 teaspoon paprika
10 to 12 oz macaroni
2 tablespoons softened vegan butter
Sea salt, to taste
3 tablespoons melted vegan butter
1 cup panko bread crumbs
In a small saucepan, combine potato and carrots; cover with water and boil over high heat. Reduce heat to a medium and boil gently for about 20 minutes, until soft.
Using a colander, drain carrots and potatoes over a small bowl, reserving the liquid. Set aside liquid.
In a blender, combine potato, carrots and soy milk. Blend on high until very smooth. Add olive oil, salt, lemon juice, nutritional yeast, tapioca starch, onion powder, garlic powder, mustard powder and paprika; blend until very smooth. Add reserved liquid, as necessary, until the consistency resembles cheese sauce.
Return to the pot and heat until it thickens slightly.
Season to taste with salt. Set aside.
Bring a large pot of salted water to a boil. Cook macaroni for two minutes less than the package instructions. Drain the pasta and transfer it back to the pot. Add softened vegan butter and toss until butter is melted and pasta is evenly coated. Add cheese sauce and toss to coat. Season to taste with sea salt and pepper.
Pour pasta into baking dish and spread out evenly.
In a large bowl, combine melted vegan butter and breadcrumbs. Sprinkle breadcrumb mixture over mac and cheese in an even layer. Bake for about 30 minutes, until the crust is browned and bubbling. Remove from the oven and serve immediately. Enjoy!