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You would never know that this non-dairy Mac and and Cheese is made with potatoes, carrots and sunflower seeds. Yes, that’s it. The combination of these 2 veggies and seeds create a creamy sauce that would satisfy any Mac’n Cheese lover! You can alternate using cashews instead of the sunflower seeds. It would just not be recommended if you have a tree nut allergy. You can even use gluten free macaroni and now you really have an exceptional healthy dish!
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Baked Vegan Mac & Cheese
Cooked elbow pasta smothered with a delicious non dairy creamy sauce made of potatoes, carrots and sunflower seeds.
Baked Vegan Mac & Cheese
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Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Cook macaroni al dente, (according to package instructions), drain, and set aside.
  2. Bring several cups of water to boil in a small pot.
  3. Add one teaspoon of salt.
  4. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend.
  5. Cooking time will vary slightly, based on how small you have chopped your veggies.
  6. Drain water form the sunflowers or cashews and add them to the blender with 3/4 cup of salty water from the veggies. Blend until smooth.
  7. When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender along with your remaining ingredients. Blend until smooth.
  8. Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately.
  9. Or, place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs are turning golden brown.
Recipe Notes

If using cashews soaked them in water (4 hrs)for a creamer result.

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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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