Vegan Macaroni and Cheese

Recipe developed for Ricco CI by LN. Grecian Uribe Arce. 
You can use any pasta you like (spaghetti, fettuccini, elbows, letritas) the protagonist here is the “cheese”🤤. The pasta that I always use is made from legumes because they have more nutrients than wheat pasta, aside from the fact that it cooks faster. In this recipe I used the BANZA brand which is made from chickpea flour. I bring to a boil 1/2 cup that is enough for 2 servings.

Ingredients for the “cheese”:

  • 1 large carrot.
  • 1/2 large potato or 1 whole small potato.
  • 3 tablespoons of almond or cashew cream WITHOUT SALT, OILS or SUGAR. In the ingredients it should only say ALMONDS OR WALNUT.
  • 1/2 cup of Nutritional Yeast to give it that cheesy flavor and color.
  • Vegetable seasoning without salt to taste.

Procedure of the “cheese”:

In a saucepan you put water to boil. You place the carrot and the potato cut into several parts so that it cooks faster. You can fit a fork or knife to know when it is cooked: if it goes easily that is when you know it is ready 😁.

You should not let it overcook because it loses properties. Don’t throw away the water, use it to help the blender process the carrot and potato. Once cooked, place the carrot and potato in the blender along with all the ingredients. You let everything process and when it’s homogeneous (which only takes 1 minute at most) it’s done!

Procedure for pasta:

In a saucepan, bring water to a boil and the pasta is added little by little due to the change in temperature or else it will splash. In legume pasta the cooking is faster, just wait 5 to 8 minutes. You can taste a bit after that time and see if you like it in that consistency.



Once ready, drain, rinse and throw the water. You add 1 tablespoon of ghee (clarified butter) or extra virgin olive oil. After that you put the pasta and pour the “cheese”. You wait 2 minutes for it to heat up and mix well, serve and enjoy!