When you're ready to serve it, pour the mixture into the sauce pan, bring it to a boil and stir until thickened.Īdd the milk as needed for consistency and adjust the seasoning to taste before serving. Make it Ahead: You can blend the sauce ingredients omitting the non-dairy milk and store them in an airtight container in the fridge for up to 5 days in advance. Gently reheat the sauce when ready to use, but do not bring it to a boil. This sauce is best used immediately, but it can be cooled completely and stored in an airtight container for up to 2 days in the fridge. Vegan Mac and Cheese - The Complete Guide - The Hidden Veggies Add more salt to taste, then serve right away. Slowly whisk in the non-dairy milk until you reach your desired consistency. Heat the sauce over medium heat, stirring with a whisk until it thickens, about 3 to 5 minutes. Easy Vegan Mac and Cheese NO NUTS!ĭrain the sauce pot of the water from the steaming process, then pour the blended mixture into the empty pot. These ingredients, combined with the additional spices make for the perfect cheesy flavor. Now, this may sound crazy, but the three key ingredients in this recipe are sunflower seeds, potatoes, and carrots. This resulted in a more nutty flavor than ideal, so we prefer using raw sunflower seeds if possible. I made this recipe for our recent dollar store challenge video and was able to find just about all of the ingredients there, which I think is pretty amazing. Honestly, it may even be better than our original recipe. This mac and cheese is the perfect meal to make for someone who has a nut allergy. You may already have most of the ingredients in your pantry.

Mac and cheese for 100 calories