Simple, plant-based mac and cheese sauce from scratch
plant-based mac and cheese sauce
If you’re looking for a mac and cheese recipe that mimics your favorite Kraft variety as a child, you’ve come to the wrong blog.
If you want a plant-based, delicious but healthy alternative - this ones for you.
Made with whole and basic, nutritious ingredients, and without any gluten or oil, this cheesy sauce comes together in just minutes (not including the soaking time for your nuts).
Enjoy with your favorite brown rice, legume or vegetable pasta!
Mac and Cheese Sauce
Prep Time: 12 hours | Cook Time: less than 5 minutes
Ingredients:
1.5 cups of macadamia nuts, soaked for at least 12 hours
3/4 cup nutritional yeast
1 large garlic clove (or two small ones)
2 tbsp almond flour
1 tbsp apple cider vinegar
1 tbsp salt
1 tsp turmeric powder
1.5 cups, or more if needed to thin out the liquid, of plant-based milk (I used oat milk by Oatly)
Fresh parsley, chopped (for garnish, optional)
Pinch of cayenne pepper (for garnish, optional)
Directions
Combine soaked nuts and all ingredients in a high speed blender. Begin to blend on a low speed and gradually increase until you reach the highest speed. Blend until it is completely smooth, and thick but runny. Pour more plant-based milk in if needed (if it’s too thick for you)
Pour cheese in a sauce pan, over cooked and warm pasta and stir gently until well mixed.
Optional: garnish with chopped parsley and cayenne pepper.
Note: this recipe can be stored in the fridge, in an air tight container, for approximately 3-5 days.
