Description
A guilt-free, plant-based twist on traditional mac and cheese that combines the sweetness of carrots with creamy tahini for a nourishing comfort food.
Ingredients
Scale
- 16 oz (450g) dried macaroni (gluten-free if preferred)
- 16 oz (450g) fresh or frozen green peas
- 2 cups (300g) roughly chopped or sliced carrots
- 1/4 cup tahini or nut butter of choice
- 1 1/2 cups plain unsweetened dairy-free milk
- 1/2 – 1 teaspoon sea salt, to taste
- 2 tablespoons fresh lemon juice
- 1/3 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Black pepper to taste
Instructions
- Steam the carrots: Bring a pot of water to boil and fit with a steamer attachment. Add chopped carrots and steam until tender, about 8 minutes.
- Cook the macaroni and peas: In another large pot, add water and bring to a boil. Cook the macaroni according to package instructions, adding peas during the last 2 minutes.
- Blend the sauce: In a high-speed blender, combine steamed carrots, tahini, dairy-free milk, lemon juice, sea salt, nutritional yeast, garlic powder, onion powder, and black pepper. Blend until smooth and creamy, about one minute.
- Combine together: Drain the pasta and peas, return them to the pot, and pour the carrot cheese sauce over, gently stirring to combine.
- Serve it up: Spoon into bowls and garnish with additional nutritional yeast, fresh herbs, or black pepper.
Notes
Can be made ahead of time and stored in the fridge for up to 4 days. Reheat with a splash of dairy-free milk to retain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg