[Updated September 5, 2017]
The spices and vegetables work together magically in this Gluten-Free Vegan Mac & Cheese dish, transforming the ordinary into a flavorful meal that’s just as good the next day.
MAKES 8 SERVINGS.
1 tablespoon extra virgin olive oil
2 medium white potatoes, peeled and diced
1 large carrot, peeled and diced
½ cup yellow onion, diced
1 cup water
¼ cup cashew, almond or peanut butter or sunflower seed butter
⅓ cup vegetable oil of choice
1 tablespoon lemon juice
2 teaspoons gluten-free nutritional yeast or brewer’s yeast
1 teaspoon sea salt
½ teaspoon minced garlic
½ teaspoon Dijon or spicy brown mustard
¼ teaspoon yellow mustard powder
¼ teaspoon cayenne pepper
¼ teaspoon cracked black pepper
¾ cup water
1 (16-ounce) package gluten-free macaroni noodles
1. Heat oil in a large non-stick skillet and add potatoes, carrots, onions and 1 cup water. Cover and cook over medium heat, stirring occasionally. Do not let the vegetables dry out; if they are cooked but water remains in the skillet, remove the lid to allow the excess water to cook off. Once they are fork tender, transfer to a blender or food processor and pulse until smooth.
2. Add nut or seed butter, vegetable oil, lemon juice, yeast, salt, garlic, Dijon mustard, yellow mustard powder, cayenne pepper, black pepper and 3/4 cup water. Pulse until fully integrated. Taste and add more of any particular ingredient to adjust taste to your preference. Thin with hot water, if desired.
3. Prepare noodles according to package directions. Drain. Add sauce, stirring to evenly coat noodles. Serve warm.