This delicious vegan mac & cheese is made entirely from plants, with a creamy cheese sauce featuring roasted poblanos and cherry tomatoes. It's a favorite dish that can be topped with bread crumbs and baked for a crispy finish. Perfect for parties and gatherings!
1: Preheat an oven to 425°F.
2: Drizzle oil over poblanos and roast in the oven for 30 minutes.
3: Rinse the roasted poblanos under cold water and peel off the skin.
4: Finely chop the poblanos.
5: Bring a large pot of water to boil.
6: Add the potatoes, carrots, onion, garlic, and jalapeño to the boiling water and cook for 20 minutes.
7: Reserve 3 cups of the boiling water using a ladle, then strain the vegetables.
8: Add the boiled vegetables, nutritional yeast, salt, pepper, reserved boiling liquid, butter, and white vinegar to a blender.
9: Blend on low to medium speed until incorporated, then increase to high speed until smooth.
10: Boil two packages of pasta according to preference, then strain and return to the pot.
11: Add cherry tomatoes, green onions, and chopped poblanos to the pasta.
12: Pour in the cheese sauce and mix with a spatula.
