If you are searching for a perfect, nearly fat free vegan mac & cheese that puts that nasty, clumpy store-bought mix to shame, this is the recipe! The secret? Oats and arrowroot powder!
1/2 cup oatmeal
1/2 cup water
1/4 cup onion, roughly chopped
1 teaspoon dijon mustard
1/4 cup nutritional yeast
1/4 cup roasted sweet red pepper (I used jarred roasted red peppers)
1/2 a lemon’s juice (about a tablespoon)
1 teaspoon salt
Additional 1/2 cup water
2 teaspoons arrowroot powder or cornstarch
5 cups cooked macaroni or corkscrew pasta
Cook oatmeal in 1/2 cup water on stovetop or in microwave for 4 minutes stirring after each minute so it doesn’t boil/overflow. Combine onion, mustard, nutritional yeast, roasted red pepper, lemon juice, water, and salt in a blender or food processor with cooked oatmeal. Process until completely pureed with no oatmeal or pepper chunks. Taste test sauce, add salt if needed. Add arrowroot or cornstarch, process again for 1 minute.
Pour sauce into a medium sized sauce pan and heat on the stove on medium heat. Stir constantly. Mixture will thicken. Serve the thick sauce with cooked pasta. It also made a great nacho cheez for chips when I mixed it with taco seasoning! Unlike nasty dairy nacho cheez, it does not harden with nasty animal-cholesterol lumps… eeeewwww. This cheez stays perfectly smooth in the refrigerator and of course has almost zero fat!