This easy vegan mac and cheese is dairy-free, gluten-free and soy-free.  The cheese sauce is made with carrots and potatoes, crazy right?!  Carrots and potatoes make a creamy, rich cheese sauce that is high in protein, Vitamin A and potassium.  Using chickpea or lentil pasta also increases the protein.  A delicious, quick, kid-friendly vegan recipe. Linking up with Running on Happy and Fairytales and Fitness of the Friday Five.

Is it possible to fall in love with a food?  Earlier this summer, I posted a recipe for a post-workout vegan grain bowl.  The true star of that recipe was the velvety smooth vegan cheese sauce.  A “cheese” sauce made with carrots and potatoes no less.  Instantly I was in love, making this sauce every week since and finding new ways to use it.

Today feels like fall and I was craving comfort food.  When I was growing up, my parents notoriously did not cook much.  Everything we ever learned to “cook” came from a box or a can.  Soup.  Potatoes.  Mac and cheese.  You get the idea.  So for me, mac and cheese is my ultimate comfort food and reminds me of being a kid.  It was the first thing I ever learned how to “cook.” But when I learned how dairy causes so much inflammation in the body (which is terrible for athletes), I ditched dairy for good.  See you later mac and cheese.  But now that I have my stellar cheese sauce, mac and cheese has found its way back into my life!

This easy vegan mac and cheese is a simple protein-packed recipe for athletes.  In addition to protein, the cheese sauce is high in potassium and vitamin C.  If you use chickpea miso paste, the sauce is soy-free.  Using chickpea or lentil pasta contributes even more protein and makes the recipe gluten-free.  In all, the vegan mac and cheese takes less than 20 minutes to make, so it’s especially good for when hunger strikes!  It’s a great fall recipe that is simple enough kids can make it too!

What are some of your favorite comfort foods? If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see how you enjoy this easy vegan mac and cheese bowl! 

Buen provecho,

Becca

What I used for the recipe…

Print Recipe

Vegan Mac and Cheese

This vegan mac and cheese sauce uses a creamy vegan cheese sauce made from carrots and potatoes. The rich sauce is high in protein, potassium and vitamin A. It's soy-free if you use chickpea miso paste. Use chickpea or lentil pasta to make the dish gluten-free too!

Servings

bowls

Ingredients

• 1 medium Russet potato
• 2 large carrots
• 1/3 c nutritional yeast
• 1/4 c unsweetened almond milk
• 3 tbsp lemon juice
• 1 tbsp miso *soy-free use chickpea miso
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp turmeric
• 10 oz dried pasta *Chickpea or lentil for gluten-free and more protein

Servings bowls Ingredients 1 medium Russet potato 2 large carrots 1/3 c nutritional yeast 1/4 c unsweetened almond milk 3 tbsp lemon juice 1 tbsp miso *soy-free use chickpea miso 1 tsp garlic powder 1 tsp onion powder 1/2 tsp turmeric 10 oz dried pasta *Chickpea or lentil for gluten-free and more protein

Instructions

1. Bring a 3 cups of water to boil. Peel and rough chop the potato and carrots. Boil the potato and carrots until soft.
2. Add the carrots and potato to a food processor along with the nutritional yeast, almond milk, lemon juice, miso, garlic powder, onion powder and turmeric. Blend on high until smooth. Set aside.
3. Cook the pasta according to package directions. Drain and return to the pot. Pour in the cheese sauce and stir well. Enjoy!

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