From the kitchen
Vegan Mac and Cheese Sauce
A blended sauce of oat milk, nutritional yeast, boiled potatoes, and carrots that clings to pasta the way a real cheese sauce does, without a drop of dairy.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1.5 cups Oat Milk
- 1 Russet Potato, peeled and cubed
- 1 Carrot, peeled and chopped
- 1/3 cup Nutritional Yeast
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- Salt to taste
Method
- Boil the potato and carrot together until fork-tender, about 12 minutes, then drain.
- Transfer to a blender with the oat milk, nutritional yeast, olive oil, and garlic powder.
- Blend on high until completely smooth and glossy.
- Season with salt to taste.
- Toss with hot cooked pasta immediately, thinning with extra oat milk if needed.
Kitchen note
The boiled potato and carrot are what give this sauce its cling and body, not the oat milk alone, which is why this version holds up on reheated leftovers far better than a purely milk-and-cheese-substitute sauce.
Culinary Library
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