The story continues with my latest (and dare I say greatest!) version of my Vegan Mac & Cheese. In addition to veggies, this simplified and more nutritious version is made with either homemade vegan butter or unflavored coconut oil, sunflower seeds, and garbanzo beans. I designed the recipe without nutritional yeast for those who are allergic or averse, but if you love nooch, feel free to add 1/2 cup or sprinkle some on top!
This sauce is perfect for pouring on pasta, broccoli, cauliflower, potatoes, or anything your palate desires. Enjoy!
Allison's Magic Vegan Mac & Cheese
By Allison Rivers Samson
8 ounces dry pasta, cooked al dente
1/4 cup vegan butter or unflavored (refined, not virgin) coconut oil
1/3 cup chopped yellow onion
1/4 cup diced carrots
3/4 cup cooked garbanzo beans, drained and rinsed
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 1/2 cups water
1/4 cup raw, unsalted sunflower seeds
1 tablespoon apple cider vinegar
1/4 teaspoon mild Dijon mustard
Jazz It Up!
© Recipe by Allison Rivers Samson, Self-care Coach, award-winning vegan chef and author of Quick + Easy DIY Salad Bar, The Dairy-Freedom Cookbook, Comfortably Yum, and Co-Founder of The Dairy Detox.
Video credit: Michelle Cehn
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