Mac No Cheese

What you’ll need

For sauce:

  • 2 carrots
  • 3 potatoes
  • 2 Shallots (or one onion)
  • 4 cloves of garlic
  • 2 cup veggie broth
  • 4 tbsp tahini
  • 4 tbsp tomato paste
  • 1 cup Nutritional yeast
  • 1 tbsp miso
  • 1 Tbso coconut aminos
  • 1/2 Cup vegan cream cheese
  • 1 tbsp veggie boullin
  • 1/2 Cup soy milk
  • 1/2 lemon
  • 1 tsp mustard
  • Pinch of tumeric (for color)
  • bread crumbs (optional for topping)
  • 1 onion, carmalized  (optional for topping)
  • 1 head of brocolli, steamed (optional)


  1. Put peeled carrots, peeled potatoes, onion and garlic in instant pot (or regular pot) and cover vegetables with veggie broth.
  2. Set Instant pot to manual for 20 minutes, or steam until soft in pot.
  3. Once vegetables are done, drain veggie broth and set aside to use later.
  4. Use choice of blender (I use a hand blender) and mix until smooth, adding veggie broth so that the sauce becomes more “cheesy” and less soup like.
  5. Add the remaining ingredients and mix.
  6. Make the noodles, once noodles are done add to oven safe pan.
  7. Caramelize onions using method of choice
  8. Steam brocolli
  9. In the oven safe pan, cover noodles with sauce and mix in brocolli.
  10. Top mac no cheese with bread crumbs and grilled onions
  11. Broil mac no cheese in oven until the bread crumbs get a golden brown color.

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