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 large clove garlic, minced
1 teaspoon salt
1/2 teaspoon paprika (optional)
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, Wellness 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
Find out how to make room for yourself in your own life, turn workouts into personal playdates, and make healthy eating feel indulgent.
Want to know how it would feel if you moved yourself to the top of your priority list, could lovingly say "no" to what's not in alignment, and lived your life "on purpose?"