Vegan Macaroni with Potato and Carrot Cheese Sauce
This vegan macaroni gets a creamy, savory sauce from potato, carrot, coconut milk and nutritional yeast.
This vegan macaroni gets a creamy, savory sauce from potato, carrot, coconut milk and nutritional yeast. Blend the cooked vegetables until completely smooth, then toss the sauce with hot pasta and a little cooking water. The source has several mistranslated quantities; this version uses measured ingredients and a realistic pasta-to-sauce balance. Simmer potato, carrot and onion in water 12 to 15 minutes until very tender; drain, reserving 120 ml cooking water. Boil macaroni in salted water according to package directions until just tender; reserve 120 ml pasta water, then drain. Blend vegetables with garlic, coconut milk, nutritional yeast, starch, oil, lemon juice, paprika, salt and pepper until smooth. Pour into a saucepan and simmer gently 2 to 3 minutes, stirring, until glossy and thickened.
Recipe card
Vegan Macaroni with Potato and Carrot Cheese Sauce
Equipment: Knife, cutting board, measuring tools and a suitable pot, skillet or oven
Ingredients
Instructions
Cook vegetables
Simmer potato, carrot and onion in water 12 to 15 minutes until very tender; drain, reserving 120 ml cooking water.
Cook pasta
Boil macaroni in salted water according to package directions until just tender; reserve 120 ml pasta water, then drain.
Blend sauce
Blend vegetables with garlic, coconut milk, nutritional yeast, starch, oil, lemon juice, paprika, salt and pepper until smooth.
Heat sauce
Pour into a saucepan and simmer gently 2 to 3 minutes, stirring, until glossy and thickened.
Combine
Toss macaroni with sauce; loosen with pasta water as needed and serve hot.
How to tell when it is ready
Toss macaroni with sauce; loosen with pasta water as needed and serve hot.
Tips
- Simmer potato, carrot and onion in water 12 to 15 minutes until very tender.
- Boil macaroni in salted water according to package directions until just tender.
- Blend vegetables with garlic, coconut milk, nutritional yeast, starch, oil, lemon juice, paprika, salt and pepper until smooth.
- Pour into a saucepan and simmer gently 2 to 3 minutes, stirring, until glossy and thickened.
Troubleshooting
- If sauce is too thick, whisk in pasta water.
- If it tastes bland, add lemon and salt in small increments.
Substitutions
- Use oat milk instead of coconut milk.
- Use gluten-free macaroni and check nutritional yeast labeling.
Variations
- Add a pinch of cayenne to the sauce.
- Fold in peas with the cooked pasta.
Serving suggestions
- Scatter chopped chives on top.
- Serve with a crisp green salad.
- Add roasted broccoli on the side.
- Finish with cracked black pepper.
Make ahead
Measure the ingredients in advance and prepare the components described in the steps. Refrigerate leftovers within 2 hours for up to 3 days; reheat with a splash of water.
Storage
Refrigerate leftovers within 2 hours for up to 3 days; reheat with a splash of water.
Food safety
Check pasta and nutritional yeast labels for allergens; use gluten-free pasta if needed.
Frequently asked questions
How do I know vegan macaroni with creamy vegetable cheese sauce is ready?
Toss macaroni with sauce; loosen with pasta water as needed and serve hot.
How should I store vegan macaroni with creamy vegetable cheese sauce?
Refrigerate leftovers within 2 hours for up to 3 days; reheat with a splash of water.
Scatter chopped chives on top. Refrigerate leftovers within 2 hours for up to 3 days; reheat with a splash of water.
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