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Roasted Carrot Mac and Cheese

The Herbeevore
This roasted carrot mac and cheese blends together fresh vegetables, spices, and almond milk into a thick and luxurious sauce.  No cheese required!
5 from 8 votes
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Dinner, Pasta
Cuisine American
Servings 8 servings
Calories 333 kcal



  • Preheat the oven to 425 Fahrenheit.
  • Cook the macaroni noodles according to package instructions.  Drain and set aside.
  • On a large Sheetpan, pour the olive oil and toss with the onion, garlic, carrots, zucchini, mustard powder, paprika, and salt.  Toss well so all the veggies are coated in the spices and oil.
  • Roast the vegetables for 40 minutes, flipping halfway.
  • Add the vegetables to a blender.  Pour in the nutritional yeast and almond milk.  Blend on high for 2 to 3 minutes until sauce is thick.  Add more milk for a thinner sauce.
  • Taste and adjust seasoning as necessary.
  • Pour sauce over cooked macaroni noodles and enjoy!



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Calories: 333kcalCarbohydrates: 9gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 282mgPotassium: 283mgFiber: 3gSugar: 4gVitamin A: 7702IUVitamin C: 9mgCalcium: 122mgIron: 1mg
Keyword Carrot Mac and Cheese, Carrot Macaroni and Cheese, mac and cheese with carrots, macaroni and cheese with carrots, Roasted Vegetable Mac and Cheese, Vegan Mac and Cheese, Vegan Macaroni no Cheese
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