Vegan Mac And Cheese Sauce

Vegan Mac And Cheese Sauce

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  • 2 cups peeled potatoes (360 g)
  • 1 cup peeled carrots (135 g)
  • 1/3 cup extra virgin olive oil (70 g)
  • 1/2 cup water (125 ml)
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 1/2 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Dash of cayenne powder (optional)
  • Macaroni


    Chop the potatoes and the carrots and boil or steam them for 20 to 30 minutes or until soft.

    Place all the ingredients in a blender and blend until smooth.

    Serve with tortilla chips or use the vegan cheese to make mac and cheese, pizza or any other recipe that calls for cheese.

    Store the vegan cheese in a sealed container in the fridge for up to 4 days.


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